Grilled Romaine Salad with Creamy Avocado Basil Dressing
Recipe GLPRf11b4b350bbec3
A vibrant grilled salad featuring charred romaine lettuce halves and sweet corn kernels topped with a smooth, herbaceous avocado-basil dressing. Marinated cherry tomatoes and fresh basil make this dish both visually stunning and delicious. Perfect as a light appetizer or side dish.
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Ingredients
Grapeseed or light olive oil for brushing
2 heads romaine lettuce, washed, thoroughly dried, and halved lengthwise
3 ears of corn, husks and silks removed
2 cups mixed heirloom cherry tomatoes, halved
2 tablespoons olive oil
1 clove garlic, minced
Kosher salt and freshly cracked black pepper to taste
1/2 of 1 large avocado
1 whole Juice of 1 lime
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1/4 cup water
2 tablespoons apple cider vinegar
1 clove garlic, roughly chopped
1/2 teaspoon kosher salt
Directions
Preheat a grill or grill pan to medium-high heat. While it heats, brush the corn ears and romaine lettuce halves evenly on all sides with grapeseed or light olive oil.
In a large mixing bowl, combine the halved cherry tomatoes with the 2 tablespoons of olive oil and minced garlic. Toss gently until well coated, then season with kosher salt and freshly cracked black pepper to taste. Let the tomatoes marinate while you continue with grilling.
Once the grill is hot, lightly brush the grates with olive oil to prevent sticking.
Place the corn ears directly on the hot grill. Cook for approximately 8 minutes, turning every couple of minutes to achieve even charring on all sides.
While the corn cooks, prepare the dressing by adding the avocado, lime juice, basil leaves, 1/4 cup olive oil, water, apple cider vinegar, chopped garlic, and 1/2 teaspoon kosher salt to a blender. Blend until smooth and creamy with small flecks of basil visible throughout, ensuring no large chunks remain. If the dressing is too thick, add additional water 1 tablespoon at a time until you reach the desired consistency. Taste and add more salt if needed. Set aside.
When the corn is charred and cooked through (after about 8 minutes), carefully remove it from the grill and place on a cutting board or plate to cool slightly.
Place the oiled romaine lettuce halves on the grill with the cut side facing down. Grill for 3 to 4 minutes until the lettuce is lightly charred and beginning to wilt, but still maintains some structure.
Remove the grilled romaine from the grill and arrange the halves cut side up on a large serving platter.
Once the corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob. Sprinkle the corn kernels over the grilled romaine.
Spoon the marinated tomatoes over the corn, leaving behind excess liquid in the bowl and draining it off.
Drizzle the creamy avocado-basil dressing generously over the entire salad and serve immediately.
