Grilled Romaine Salad with Tomato and Corn Tumble

Hearts of romaine are the inner leaves of the elongated head of lettuce. They are smaller, sweeter, and a lighter in color than the outer leaves. Despite their more delicate nature, they're still sturdy enough to stand up to grilling.

Grilled Romaine Salad with Tomato and Corn Tumble + enlarge image
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17 users rated this recipe an average rating of 4.5
Makes:
4 servings
Prep:
20 mins
Soak:
1 hr
Grill:
27 mins
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Grilled Romaine Salad with Tomato and Corn Tumble

Ingredients
2
ears fresh sweet corn
4
tablespoons extra-virgin olive oil
2
tablespoons sherry vinegar or red wine vinegar
1
tablespoon Dijon-style 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
1/4
cup crumbled ricotta salata or feta cheese (1 ounce)

Directions

  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 grill, grill corn on the rack of an uncovered grill directly over medium coals for 25 to 30 minutes or until kernels are tender, turning once and rearranging ears occasionally. Grill romaine, cut sides down, directly over medium coals for 2 to 3 minutes or until slightly charred and wilted. (For a gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover and grill as above; remove corn. Place romaine on grill rack over heat. Cover and grill as above.)
  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.

From the Test Kitchen

*Tip:

For the garlic chives, you can substitute 1 tablespoon snipped fresh chives and 1 clove garlic, minced.

Nutrition Facts

(Grilled Romaine Salad with Tomato and Corn Tumble)
    Per serving:
  • 200 kcal cal.,
  • 16 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 6 mg chol.,
  • 255 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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