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Grilled Romaine Salad with Tomato and Corn Tumble


Recipe source: Better Homes and Gardens - June 2013

Note: Hearts of romaine are the inner leaves of the elongated head of lettuce. They are smaller, sweeter, and lighter green - tending to yellow - than the outer leaves. Despite their more delicate nature, they're still sturdy enough to stand up to grilling.

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  • 2 to 3 ears fresh sweet corn
  • 4 Tbsp. extra-virgin olive oil
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. snipped garlic chives (or substitute regular chives)
  • 2 hearts of romaine lettuce, halved lengthwise
  • 1 cup grape and/or pear tomatoes (red, yellow, and/or green), quartered
  • 1/4 cup crumbled ricotta salata or feta cheese (1 oz.)


Servings 4


Step 1

1. Place corn with husks and silks intact in a large bowl. Add enough cold water to cover. Let soak 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 or gas grill, place corn on the rack of a covered grill directly over medium heat. Grill for 25 to 30 minutes or until kernels are tender, turning once and rearranging ears occasionally. Grill romaine, cut sides down, directly over medium heat for 2 to 3 minutes or until slightly charred and wilted.

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 sea salt and freshly ground black pepper. Top with cheese.


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