SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Grilled Romaine Salad with Tomato and Corn Tumble

Makes: 4 servings
Prep 20 mins Soak 1 hr Grill 27 mins
Grilled Romaine Salad with Tomato and Corn Tumble
  • 2 - 3  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)

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 200,
  • Fat, total (g) 16,
  • chol. (mg) 6,
  • sat. fat (g) 3,
  • carb. (g) 13,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 5,
  • pro. (g) 4,
  • vit. A (IU) 3741,
  • vit. C (mg) 24,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 255,
  • Potassium (mg) 239,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe