Grilled Romaine and Pork Chopped Salad

By markemilw

Posted on
Jun 18, 2014 08:00am

Ingredients

• For Dressing
• 1/2 cup sweet barbecue sauce
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• 2 tbsp apple juice
• 1 tbsp honey
• 2 garlic cloves, crushed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 boneless pork chops, about 1/2-inch thick
• Olive oil
• Salt
• Black pepper
• 3 large romaine crowns, split in half lengthwise
• 1 small red onion, quartered
• 1 small red bell pepper, cut into quarters
• 1 ear corn, shucked
• 1/2 English cucumber, cut into quarters lengthwise
• 1/2 cup freshly grated Parmesan cheese

Details

Servings 1
Adapted from cbs.com

Preparation

Step 1

Prepare and outdoor grill to cook direct over medium-high heat.

To make the dressing: In a medium bowl, combine the barbecue sauce, olive oil, vinegar, apple juice, honey, garlic, salt and pepper. Whisk vigorously to blend and set aside.

Brush the chops lightly with olive oil and season with salt and pepper. Brush the romaine, onion, bell pepper, corn, and cucumber lightly with oil and season with salt and pepper. Place the chops on the grill and cook for 4 to 5 minutes, until golden brown. Flip and cook another 4 to 5 minutes, until they reach an internal temperature of 150ºF. Transfer them to a plate and set aside.

Put the onion, bell pepper, corn, and cucumber on the grill. Cook for 3 to 4 minutes, until lightly charred. Flip and cook for another 3 to 4 minutes, until lightly charred. Leave the corn on until it’s lightly charred on all sides. As the vegetables are done, transfer them to a plate and set aside. Place the romaine halves on the grill, cut-side down, and cook for 4 to 5 minutes, until lightly browned. Flip and cook another 2 to 4 minutes, until lightly browned and wilted. Transfer the romaine to a plate and set aside.

With a sharp knife, cut the chops into bite-sized pieces and set aside. Cut the onion, bell pepper, and cucumber into large dice and set aside. Cut the kernels from the ear of corn and set aside. Split the romaine halves down the middle, then chop them into bite-size pieces. Place the romaine in a large salad bowl. Add the pork chops, onion, bell pepper, corn, and cucumber. Whisk the dressing well again and pour half of it over the salad. Toss well. Add half of the remaining dressing and the Parmesan and toss well. Add the rest of the dressing and the Parmesan and toss well. Add the rest of the dressing if desired and check for salt and pepper; add if needed. Toss well before serving.