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Ingredients
- SALAD:
- 2 c. 1/2" bread cubes from good quality French bread, crusts on
- 1/4 c. olive oil
- 3 cloves garlic, finely minced and divided (2 minced cloves + 1 minced clove)
- 1 tsp. kosher salt
- 2 tsp. Asian chile sauce
- 1/4 c. chopped fresh cilantro
- 2 heads Romaine
- 3 ears white corn
- 1 red bell pepper, stemmed and seeded
- 1 c. freshly grated Parmesan
- DRESSING:
- 1/3 c. fresh squeezed lemon juice
- 1 Tbsp. light brown sugar
- 1 Tbsp. thin soy sauce
- 1 Tbsp. mayo
- 2 Tbsp. finely minced chives
- 1/2 c. olive oil (good quality)
- S&P to taste
Details
Servings 4
Preparation
Step 1
Advance Prep:
Preheat oven to 350. Set aside bread cubes. Place the olive oil and 2 cloves of the minced garlic in a small saucepan set over med. heat and cook until the garlic begins to sizzle, about 30 seconds. Pour the oil into a med. bowl and add salt, chile sauce and cilantro. Add bread cubes and toss to coat evenly. Transfer to baking sheet, spread in single layer, and bake until quite golden, about 20 minutes. Remove and transfer to second baking sheet to cool. Can be stored in an airtight container for 1 week, or frozen.
Remove the large outside leaves of romaine and reserve for another use. Tear the inner leaves into bite-sized pieces, then set aside. Cut off kernels from the ears of corn; set aside. Mince the red pepper and set aside. Set aside the Parm.
Make the dressing:
In a blender, combine the remaining garlic and all remaining dressing ingredients except the olive oil, salt & pepper. Blend well, then, with the motor running, add the olive oil in a thin stream. Taste and adjust seasonings, adding s&p to taste. The recipe at this point can be completed up to 8 hours in advance.
Last minute:
Place romaine and raw corn in a large bowl. Add dressing (not all at once), croutons and half the cheese, then toss gently. Taste and adjust seasoning, especially for s&p. Transfer to serving plates, sprinkle on red pepper and remaining cheese.
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