Grilled Romaine Salad
Cooking Times
Ingredients
- 4 ears of Cal-Organic Sweet Corn
- 3 tablespoons avocado oil, divided
- 1 head Cal-Organic Green Romaine Lettuce
- 1 cup quartered grape tomatoes
- 1/2 cup chopped Cal-Organic Italian Parsley
- 1/2 cup chopped Cal-Organic Cilantro
- 3 stalks chopped Cal-Organic Green Onions
- 1/2 cup olive oil
- Zest and juice of 1 large lemon
- 1 tablespoon minced shallot
- 1 crushed garlic clove
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 1 tablespoon minced Cal-Organic Dill
- 1 tablespoon minced chives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
1. Preheat the grill to medium high.
2. Brush the corn with oil on all sides and season with salt and pepper. Grill for 15-20 minutes turning to char all sides.
3. Wash the parsley, cilantro, dill and green onions and chop. Set aside.
4. Wash the romaine and slice lengthwise into 2 halves. Cut each half again so you now have 4 long romaine quarters.
5. Brush each quarter with olive oil, lemon juice, salt, and pepper.
6. Place on the grill and cook for 3-5 minutes on each side until it is nicely charred.
7. To make the dressing, in a small bowl, combine the olive oil, zest and juice from 1 lemon, minced shallot, crushed garlic, maple syrup, Dijon mustard, dill, chives, ½ tsp salt and ¼ tsp pepper and stir with a whisk.
8. In a large bowl, cut the kernels off the cobs, then add the tomatoes, parsley, cilantro, and green onions.
9. Place the grilled romaine on a platter, top with corn mixture, and drizzle with dressing.
Recipe courtesy of You Care Self Care.