End of Summer Cobb Salad with Creamy Carrot-Kimchi Dressing

For the dressing, combine carrots, ginger, garlic, kimchi, vinegar, honey, mayonaise or vegenaise, and sea salt in a food processor or blender and puree until smooth. Add oil and whiz a few more times to incorporate. If the dressing is too thick, add water, 1 tablespoon at a time, until the mixture is the consistency of ranch dressing (I used about 1/4 cup total). Set aside or store until ready to eat (the dressing can be made up to 4 days in advance).

Heat a gas grill or cast iron skillet until quite toasty. Brush the corn light with olive oil and add it to the grill or pan. Char on all sides until the kernels are blackened in places and the kernels are a vibrant yellow, about 5 minutes total.

To assemble the salad, on a large platter, scatter the romaine. Drizzle lightly with dressing, then arrange the zucchini, radishes, and tomatoes on top. Season the veggies lightly with salt. Finally, nestle the avocado slices and hardboiled egg quarters in the salad. Serve immediately with the remaining dressing on the side.