I am super excited about this Grilled Romaine Salad with Caesar Dressing and Grilled Corn. One of the great things about being a food blogger is that it forces you to be adventurous with different foods and to experiment with creative ways on how to cook them. I’m always on the look out for what’s next in the food world and Grilled Romaine has been around for a few years and I’ve grilled my romaine many times, but I forgot all about this tasty salad until the grill season kicked back in… If you had told me a few years ago that I would not only be happily eating grilled romaine lettuce, but encouraging others to do the same, I would have thought you were Cray-Cray! But here I am shouting that Grilled Romaine Salad rocks!
Nothing says “summer” quite like cooking on the grill, and this salad is perfect for this month. I made this over the weekend with some grilled steaks and it was beyond delicious. Sometimes, it is just fun to switch up a classic salad to keep it interesting. I hope you enjoy this recipe and it inspires you to fire up you grill a few more times before summer is over!
Ali in the Valley
Grilled Romaine Salad w/ Caesar Dressing…
2 flat anchovy fillets (drained and chopped)
1 small garlic clove (chopped)
1/2 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg
2 tablespoons fresh lemon juice (or to taste)
3 hearts of romaine (18 ounces)
2 ears of corn of the cob
1 ounce finely grated Parmigiano-Reggiano (1/2 cup)
Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth. Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.
Grilled Corn on the Cob until grilled marks appear remove from grilled let cool. Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.
Shave corn kernels off the cob and add to salad. Add Parmigiano-Reggiano (optional).
Toss salad with just enough dressing to coat and serve immediately.