Grilled romaine, charred corn, tomato, and fennel salad
Experience the vibrant flavors of grilled romaine, charred corn, juicy tomatoes, and aromatic fennel in this exquisite salad. Perfect for a light and refreshing meal!
Ingredients:
- ¼ cups Olive oil
- ¼ cups Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- ½ teaspoons Salt
- 1 Large head of romaine lettuce, cleaned and cut in half lengthwise (make sure there is some stem remaining on both halves so it holds together)
- Olive oil for drizzling
- Kosher salt
- 2 Ears of corn, shucked
- 1 Small fennel bulb, fronds trimmed (and reserved) and cut in half lengthwise
- 3 Heirloom tomatoes, sliced into thin rounds
- ⅓ Cup shaved Parmesan
Instructions:
- For making the dressing:
- Combine all dressing components in a small bowl by whisking them together. Put it aside for later use.
- Preparing the vegetables:
- Start by preheating your grill to medium-high heat.
- Arrange romaine, corn, and fennel on a baking dish in a single layer. Drizzle generously with olive oil and sprinkle with salt.
- Grill the corn and fennel until they are cooked - the corn should be slightly charred and the fennel tender. Take them off the heat and let them cool before cutting the corn off the cob and slicing the fennel into long strips. Combine them in a bowl and mix with the dressing. Keep aside until you are ready to assemble the salad.
- Put the romaine on the grill directly above the flame with the cut side facing down. Grill until the leaves begin to char slightly, which usually takes about 2 minutes. Flip the lettuce and continue grilling for another 2 minutes, until the outer leaves are wilted but the stem retains some crunch. Transfer the grilled romaine to a serving platter. You can gently separate the leaves if desired.
- Arrange the sliced tomatoes, corn, and fennel mixture, and shaved Parmesan on top of the grilled romaine. Sprinkle some fennel fronds over the salad as a garnish.
Summary:
- Calories: 1888 kcal
- Fat: 150 g
- Protein: 41 g
- Carbs: 120 g
- Potassium: 4342 mg
- Magnesium: 284 mg