Barrio Chopped Salad

Inspired by Barrio in Seattle.

For the Pickled Onions

• ½ of a red onion, finely chopped

• 3 Tbsp red wine vinegar

For the Dressing

• 2 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• ½ tsp sea salt

• ½ tsp paprika

• ¼ tsp ground black pepper

• ¼ cup buttermilk

• 2 tsp fresh-squeezed lemon juice

• 1-2 cloves garlic

• 2 Tbsp cilantro

• ¾ cup olive oil

For the Salad

• 1 ear corn, kernels stripped from cobb

• 3 cups romaine hearts, chopped

• 1 tomato, diced

• 1 small avocado, diced

• 1/3 cup cotija cheese, crumbled (feta is also good)

• 1/3 cup roasted salted pumpkin seeds

• Pickled red onions (see above)

• Cilantro for garnish

For the Pickled Onions

Bring a small pot of water to a boil. Place the red onion in a fine mesh strainer positioned over a sink, and slowly pour the boiling water over it. Transfer the onion to a small bowl or jar, pour in vinegar, then add enough water so all pieces are just submerged. Set aside.

For the Dressing

Combine everything except the olive oil in a small food processor and pulse a few times to chop the solids and combine everything well. Slowly drizzle in the olive oil, with the processor running, until all of it has been added. Chill in refrigerator until ready to use.

For the Salad

In a small saucepan, heat corn kernels over high heat, tossing occasionally until starting to blacken. Transfer to a plate to cool.

Combine all remaining ingredients, toss in the dressing (go light – this is a very heavy, creamy dressing that can easily overwhelm), garnish with cilantro and serve.