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Grilled Romaine Salad with Corn and Avocado


Grilled Romaine Salad with Corn and Avocado
Serves 4
A few minutes on the grill will transform the lettuce into a soft, smoky bed for sweet corn and lush avocado.
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Ingredients
    Dressing
    1. ¼ cup lime juice
    2. 2 tablespoons honey
    3. 1 teaspoon Dijon mustard
    4. 1 small garlic clove, peeled and finely grated
    5. ¼ teaspoon cumin seeds, toasted and ground
    6. ½ teaspoon kosher salt
    7. ½ teaspoon ground black pepper
    8. ¼ cup olive oil
    9. ¼ cup grapeseed or canola oil
    Salad
    1. 2 ears of corn, husks and silk removed
    2. 1 avocado
    3. ¼ teaspoon kosher salt, plus more to taste
    4. ¼ teaspoon ground black pepper, plus more to taste
    5. 1 head romaine lettuce, halved lengthwise
    6. Extra-virgin olive oil, for grilling
    7. ¼ cup shaved Sartori Cheese SarVecchio Parmesan (use a vegetable peeeler)
    Instructions
      Dressing
      1. Combine the first 7 ingredients in a large jar with a lid. Cover and shake until well combined. Remove cover, add oils, cover again, and shake vigorously until well combined.
      Salad
      1. Light a gas or charcoal grill to high heat. When hot, add corn and cook on all sides until some kernels have started to blacken, 5 to 8 minutes. Remove corn from the grill to cool. Cut kernels off the cob and place in a medium bowl.
      2. Halve and pit avocado, then scoop flesh from the peel and dice. Add diced avocado, salt, pepper, and 1 tablespoon of dressing to the bowl with the corn, stirring gently to combine. Set aside.
      3. Drizzle the cut side of both romaine halves with about 2 teaspoons of olive oil. Season with salt and pepper to taste. Grill romaine, cut side down, for 1 to 2 minutes. Flip, and cook for an additional 1 to 2 minutes. Remove from heat, cut off root ends, and place cut side up on a serving platter or bowl.
      4. Drizzle romaine with about ¼ cup of the dressing and top with corn-avocado mixture and shaved SarVecchio. Drizzle with additional dressing and serve (you’ll have leftover dressing).
      culture: the word on cheese https://culturecheesemag.com/

      Photographed by Brian Samuels

      Barry Maiden

      Barry Maiden is the former chef and proprietor of Hungry Mother and State Park. He's looking ahead to his next venture.