Like-Earl'S Santa Fe Salad - cooking recipe

Ingredients

Peanut Lime Dressing
1/4 cup peanuts
1/4 cup vegetable oil or 1/4 cup peanut oil
1/4 cup fresh lime juice
1/2 tablespoon peanut butter
1 teaspoon soy sauce
1 teaspoon sugar
1 small garlic clove, finely chopped
2 tablespoons lime zest
Salad
3 small corn tortillas, cut into 1-inch x 1/8-inch long pieces
oil (for deep frying)
1 ear of corn
1 cup dates, chopped into 1/4-inch pieces
14 ounces black beans, rinsed, drained
8 cups mixed greens
8 cups coarsely chopped romaine lettuce
1 avocado
3/4 cup crumbled feta cheese
1/4 cup peanuts, chopped

Preparation

Dressing:
Combine ingredients in a food processor or use a hand immersion blender to process until mixture is green and tiny specks of peanuts and lime are visible. Makes 3/4 cup.
Salad:
Heat oil to 375 degrees in a deep fryer or heavy pot (a small pot using about 1 cup oil and working in two batches works well); add tortilla pieces and deep fry until golden and crisp; drain on paper towels (may also be baked @ 375 degrees). (Note: Coarsely crushed corn tortilla chips or purchased deep fried chow mein noodles may be substituted for deep fried tortilla pieces or whole corn tortilla chips may be decoratively placed beside the prepared salad instead.).
Rub corn with vegetable oil and grill over medium-high heat until lightly browned; cool and remove kernels. (3/4 cup cooked corn may be substituted).
Place lettuces in a large bowl; toss together with enough dressing to lightly coat. Add corn, dates, black beans and half the tortilla pieces and feta cheese; toss well. Divide between 4 plates and top with remaining feta cheese and tortilla pieces. Sprinkle chopped peanuts over top. Peel and thinly slice avocado and divide between 4 plates; place beside each salad.