One of the best things of summer is cooking on the grill. It just seems everything tastes better when it’s grilled. I’ve been seeing and reading about grilled salads, and decided it was time to try them. This grilled Romaine is true to the standard – it tastes fabulous. Grilling the lettuce releases the natural sugars and adds a nice smoky flavor. So next time you’ve got steaks on the grill, make room for your romaine – it’s a great combination.

I used the Artisan Romaine or Baby Romaine from Costco, you can also find it at some grocers. The size is perfect to fit on a salad plate. If not, use hearts of romaine. Top off your toasted romaine with roasted corn and tomatoes tossed with a light garlic-chive vinaigrette, add some feta cheese and you’ve got a fabulous salad.

I’d recommend serving this wonderful grilled romaine salad with this marinated steak, or your favorite cut, and to finish your meal with grilled peaches or a grilled pineapple sundae. Of course you’ll want to add in some grill bread also, and there you have it – your entire meal on the grill!

What have you been grilling this summer?

Grilled Romaine with Roasted Corn and Tomato Tumble

Ingredients

4 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon Dijon-style mustard

1 tablespoon snipped fresh chives

1 clove garlic, minced

2-3 ears fresh sweet corn

2 hearts of romaine lettuce or baby romaine, 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

For the garlic-chive vinaigrette, in a screw-top jar combine 3 tablespoons of the olive oil, the vinegar, mustard, chives and garlic. Cover and shake well; set aside.

Brush the romaine with the remaining 1 tablespoon olive oil; set aside.

Place corn on grill and turn as needed until lightly grilled. Removed and set aside or to top rack of grill.

Grill romaine, cut sides down, directly over medium coals for 2 to 3 minutes or until slightly charred and wilted.

Place a romaine heart half on each of 4 salad plates. 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. Makes 4 Salads.

Recipe adapted from BHG, June 2013



