A number of summers in the past, I bought my first grill. Over the course of the subsequent few months I proceeded to grill virtually each fruit and veggie I might get my fingers on—even lettuce! I’m fairly certain my household thought I used to be loopy watching me throw crisp romaine hearts on the grates of the grill, however the end result of that grilling experiment was nothing in need of spectacular. Does grilling lettuce sound bizarre? Sure. However when you strive it, you’ll change your thoughts!
Romaine lettuce is one among only some leafy greens sturdy sufficient to face up to the warmth and char of the grill with out wilting into oblivion. (In case you’re desirous about attempting different greens on the grill, kale works properly too.) Within the few brief minutes it takes for the heads of romaine to caramelize on the grill, a smoky sweetness is launched from the greens that’s in any other case unimaginable to achieve. Because the pure sugars within the romaine warmth up they’re launched and create a superb juxtaposition of flavors and textures–the surface is crisp and charred, whereas the within is heat and tender.
When serving grilled romaine lettuce, you’ve got two choices: you may serve it entire on a plate, which appears good however generally is a little unwieldy, or chop it after grilling, which isn’t as aesthetically pleasing, however does make serving quite a bit simpler. With summer time drawing to a detailed, I made a decision so as to add the perfect produce of the season to this salad–marinated heirloom tomatoes, smoky grilled corn, and contemporary basil within the creamy avocado dressing.
For extra meatless grilling concepts, see our Information to Vegetarian Grilling and our round-up of 50 vegetarian grilling recipes.
Grilled Romaine Salad with Creamy Avocado Basil Dressing
Grilling turns plain outdated romaine right into a smoky-sweet salad topped with marinated heirloom tomatoes, contemporary corn and a creamy avocado-basil dressing.
Prep Time: 25 minutes
Cook dinner Time: 15 minutes
Whole Time: 40 minutes
Yield: Four servings
For the salad
Grapeseed or mild olive oil for brushing the veggies and grill
2 heads romaine lettuce, washed, totally dried, and reduce in half lengthwise
Three ears of corn, husks and silks eliminated
2 cups combined heirloom cherry tomatoes, halved
2 tbsp olive oil
1 clove garlic, minced
Kosher salt and freshly cracked black pepper to style
For the dressing
half of of 1 massive avocado
juice of 1 lime
half of cup packed basil leaves
1/Four cup olive oil
1/Four cup water
2 tbsp apple cider vinegar
1 clove garlic, roughly chopped
half of tsp Kosher salt
Warmth a grill or grill pan over medium-high warmth. Frivolously brush the ears of corn and the romaine lettuce on all sides with the grapeseed or olive oil. Put aside.
In a big bowl, mix the tomatoes, 2 tablespoons of olive oil, and minced garlic; toss to coat, then season with salt and pepper to style. Put aside to marinate.
When the grill has heated, brush the grates with olive oil. Place the corn straight on the grill and cook dinner for eight minutes, turning each jiffy because it chars.
Whereas the corn is cooking, make the dressing by combining the dressing components in a blender. Course of till the dressing is clean with flecks of basil all through, however no massive chunks of components stay. If the dressing is just too thick, mix in extra water 1 tablespoon at a time; season with extra salt if wanted.
At this level the corn needs to be executed. Take away from the grill and put aside to chill. Add the halved romaine hearts to the grill, sliced aspect down, and grill for 3-Four minutes till barely charred and starting to wilt. Take away from the grill
To assemble the salad, lay the grilled romaine reduce aspect up on a big serving platter, take away the kernels of corn from the cob with a knife, and sprinkle them over the romaine. Spoon the marinated tomatoes over the corn, discarding any juices which have collected within the bowl. Drizzle the salad with ready dressing and serve.
About Meg van der Kruik
Meg van der Kruik is the blogger, photographer, and recipe developer behind Beard & Bonnet, a gluten-free vegetarian weblog that celebrates fashion, design, meals, and household.