I am good at cooking. I am scared of baking and terrified of grilling. If you frequent this blog you know of my experiences with the grill. If you don’t frequent this blog I’ll clue you in quickly. I have been known to set a grill to flames and even when the gas is turned off the grill is still engulfed by fire. Up to this point I have not had the finesse to master the grill. Now that it is 2016 and I’m feeling quite comfortable in the kitchen I’m taking it outside and learning to conquer my fears.
This salad is my first attempt and I am happy to report that so far I am pulling it off. I quite enjoyed the charred bits of romaine and would liken the wilted bits to spinach. The entire thing does not wilt or char, but the enfolded parts stay crisp leaving this salad with a lot of texture. The grilled corn and tomatoes with feta add a sweet and creamy taste. The star of this show, however, is the Dijon vinaigrette. It is the perfect tangy addition to this salad. The onion and garlic gives you a little bite but the vinegar and Dijon really stand out and balance out the sweet creaminess of the corn, tomatoes and feta. I am certainly going to make this dressing and try it on other salads. For someone who does not grill this was extremely easy to pull off. If you’re a beginner like me and are looking to learn the craft of grilling I highly suggest you start here.
Serves: 4 Calories: approximately 220 per serving Time: 1 hour soak, 15 minutes prep, 30 minutes grill
- 3 ears fresh sweet corn with husks on
- 4-5 tbsp extra virgin olive oil, depends on how large your lettuce is
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 2 tbsp fresh chives, chopped
- 2 cloves garlic, minced
- 2 hearts of romaine lettuce, cut in half lengthwise
- 1 carton of grape tomatoes, cut in half
- salt and pepper to taste
- 1/4 cup feta cheese
- Soak corn with the husks still attached in a bowl of full of enough water to cover them. Let soak for an hour
- Prepare dressing by combining 3 tbsp of the olive oil, red wine vinegar, Dijon mustard, chives and garlic. Mix well and set aside.
- Once an hour has passed place the corn (still in husks) on your grill rack over medium heat, approximately 350 degrees F. Cover and grill for 20-30 minutes or until the kernels are tender. Turn the ears of corn once to get an even char. Once kernels are tender remove corn from the rack and set aside to cool enough to handle.
- While corn is cooling brush the romaine with remaining 1 tbsp of oil. You may need a little more oil if your romaine is bigger. Depends on the size of your lettuce really. After they’re all oiled place them on the grilling rack over medium heat (again approximately 350 degrees F). Let them grill for about 3 minutes until they are charred to your liking and slightly wilted. Plate the romaine chunks.
- Corn should be cool enough to handle by now. Strip off the husks and the silk. Using care, cut the kernels from the ears of corn into a large bowl. Add the tomato halves and season with salt and pepper to taste. Drizzle this corn and tomato mixture with about a tbsp of the dressing and toss. Top the each romaine chunk with a bit of this mixture. Sprinkle feta over the salad and drizzle the whole plate with more Dijon Vinaigrette.
*Photo is an original belonging to me
*Recipe adapted from:
Better Homes and Gardens. “Grilled Romaine Salad with Tomato and Corn Tumble.” Fresh Grilling. Ed. Jan Miller. Iowa: Meredith Corporations, 2014. 215. Print.