Grilled Romaine Salad with Tomato and Corn Tumble |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2-3 ear(s) corn |
4 tablespoon(s) extra virgin olive oil |
2 tablespoon(s) sherry vinegar or red wine vinegar |
1 tablespoon(s) dijon mustard |
1 tablespoon(s) snipped garlic chives |
2 hearts of romaine lettuce, halved lengthwise |
1 cup(s) grape or pear tomatoes quartered |
1/4 cup(s) crumbled ricotta salata or feta cheese (1 oz) |
Directions:
1. Place corn with husks and silks intact in a large bowl. Add enough cold water to cover. Let soak 1 hr.
2. Meanwhile, for garlic-chive vinaigrette, in a screw-top jar combine 3 Tbsp of olive oil, the vinegar, mustard and garlic chives. Cover and shake well; set aside.
3. Brush the romaine with remaining 1 Tbsp olive oil; set aside. Place corn on rack of grill directly over medium heat. Grill for 25-30 min. or until kernels are tender, turning once. Grill romaine, cut sides down, directly over med heat for 2-3 min or until slightly charred and wilted.
4. Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ear. Cut kernels from cobs. In med bowl, combine corn kernels and tomatoes. Toss to coat. Drizzle with some of the vinaigrette; Spoon the corn and tomato mixture over romaine halves. Season with sea salt and freshly ground pepper. Top with cheese.
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