Grilled Corn and Parsley Salad

• 1/4 cup balsamic vinegar
• Olive oil, to taste
• 1 ear of corn, shucked, silks removed
• 1 carrot, peeled, ends trimmed
• Sea salt and pepper
• 1 bunch Italian parsley
• 1 clove garlic, peeled, finely chopped
• 1 scallion, ends trimmed, green and white parts finely chopped
• 1 medium-sized avocado, pitted, peeled, roughly chopped
• 1/2 cup croutons, preferably homemade

1. Start up grill, if using charcoal, or wait until corn is ready if using a gas grill.
2. Or preheat oven to 350 degrees.
3. In a small saucepan over a very low flame, reduce balsamic vinegar to 1 tablespoon, about 15 to 20 minutes.
4. Let cool.
5. Drizzle olive oil on corn and carrot and season with sea salt and pepper.
6. Place corn and carrot on grill and cook until lightly browned.
7. Or roast in oven for 15 minutes, turning every 5 minutes.
8. Let cool.
9. Cut off kernels and finely chop carrot.
10. Trim off parsley stems and finely chop.
11. Saute with garlic and a tablespoon of olive oil in a saucepan over medium heat until lightly browned.
12. Season with sea salt and black pepper.
13. Roughly chop parsley leaves and combine with sauteed parsley stems, grilled corn, carrots, scallion, and avocado.
14. Dress with reduced balsamic and olive oil.
15. Taste and season with sea salt and pepper as needed.
16. Top with croutons.

balsamic vinegar, olive oil, corn, carrot, salt, italian parsley, clove garlic, scallion, avocado, croutons

Taken from cooking.nytimes.com/recipes/1015575 (may not work)