Grilled Romaine Salad with Tomatoes and Grilled Corn
1 heart of romaine, halved
2 ears of corn (or 1 cup frozen corn kernels)
10-12 grape tomatoes, halved
2 green onions (scallions) chopped, whites and greens
1/4 cup your preferred vinaigrette (I used the following recipe, mixed together in a jar and vigorously shaken):
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried herbs mixture (I used Penzey's Tuscan Sunset.)
1 teaspoon Dijon mustard
- Place the ears of corn on the grill (I prefer husks on.) Grill over direct heat until the husks are charred and the kernels are beginning to caramelize. This will take 20-30 minutes. (Keep close by the grill with a spray bottle of water unless enjoy fire.) When caramelized, remove the ears from the grill, shuck the remaining husks, and cut kernels from the ear. OR Heat a non-stick skillet with a bit of olive oil. Place frozen kernels in skillet and saute over med-high heat until kernels caramelize. then remove from heat and cover to keep warm.
- Combine prepared corn and tomatoes and cover to keep warm.
- Brush a small amount of the vinaigrette on the cut surface of the romaine. Reserve the rest.
- Place the romaine on the hot grill, cut side down. Grill until slightly charred and beginning to wilt (2-3 minutes.)
- Place each romaine on a plate, divide corn and tomato mixture on each, and top with remaining vinaigrette. Sprinkle green onions and serve.
Nutritional data (per half):
Sat fat: 2g
(The picture above also shows pan fried tilapia fillets.)