Grilled romaine salad with tomato and corn tumble recipe

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Hearts of romaine are the inner leaves of the elongated head of lettuce. They are smaller, sweeter, and a lighter green tending to yellow than the outer leaves. Despite their more delicate nature, they’re still sturdy enough to stand up to a grilling. Grilled lettuce is surprisingly good, too held over the coals just until it’s slightly charred and wilted.

  • Yield: 4 Servings
  • Preparation Time: 20 Minutes

Ingredients

  • 2 to 3 ears fresh sweet corn
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon snipped garlic chives
  • 2 hearts of romaine lettuce, halved lengthwise
  • 1 cup grape and/or pear tomatoes (red, yellow, and/or green), quartered  
  • Sea salt and freshly ground black pepper
  • ¼ cup crumbled ricotta salata or feta cheese (1 ounce)
How to Make It
  1. Place corn with husks and silks intact in a large bowl. Add enough cold water to cover. Let soak for 1 hour.
  2. Meanwhile, for garlic-chive vinaigrette, in a screw-top jar combine 3 tablespoons of the olive oil, the vinegar, mustard, and garlic chives. Cover and shake well; set aside.
  3. Brush the romaine with the remaining 1 tablespoon olive oil; set aside. For a charcoal or gas grill, place corn on the rack of a covered grill directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender, turning once and rearranging ears occasionally. Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted.
  4. Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette; toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and pepper. Top with cheese.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
Calories
200 kcal
Calories from Fat:
144 kcal
% Daily Value*
Total Fat
16 g
46%
Trans Fat
0.0 g
Cholesterol
6 mg
2%
Sodium
255 mg
4%
carbohydrates
13 g
10%
Dietary Fiber
3 g
8%
Protein
4 g
8%
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.
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