Grilled Romaine Lettuce with Corn, Green Bean & Tomato Salad
Crispy Romaine with a smoky essence - topped with farm fresh veggies, a Lemony Tahini Dressing and Crispy Garlicky Sourdough Breadcrumbs
Servings: 6 servings, or 4 large
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Ingredients
Grilled Romaine Salad:
- 1 very large head of romaine lettuce preferably farm fresh and heavy for its size
- 1 ear fresh corn husked
- 1 tablespoon extra virgin olive oil
- 3 pinches sea salt
- 10 large green beans trimmed and steamed a la dente
- 10 waxed beans trimmed
- 8 medium Sun Gold yellow cherry tomatoes very sweet!
- 1 medium heirloom tomato Cherokee Purple
- 1/2 cup sunflower sprouts (optional)
Breadcrumbs & Dressing:
- 1/3 cup garlic sourdough toasted breadcrumbs (see recipe below)
- 6 tablespoons Lemony Tahini Dressing (see recipe)
Instructions
- Make the Garlic Sourdough Toasted Breadcrumbs and Lemony Tahini Dressing
Romaine Lettuce & Corn:
- Cut fresh head of romaine in half lengthwise. Trim the end, cut in half lengthwise. Remove and discolored outer leaves. Plunge the lettuce in cold water and swoosh around to get rid of any dirt. Tap off water and add to paper towels, cut side down to dry. (If using inside hearts of romaine, just wipe clean.)
- Preheat grill to medium-high. Strip corn, remove silk. Add to tray with romaine halves, cut side up. Using 1 tablespoon evoo, brush the tops of the cut romaine and the ear of corn, sprinkle all with 3 pinches of sea salt.Add the romaine across the grates cut side down, press with a metal spatula. Add the corn to the grill.
- Cook romaine 4 minutes on the first side, or until golden with nice grill marks, turn over. Turn the corn a few times - done when golden all over. Cook romaine on second side 4 minutes until nicely shared. Remove romaine and corn to the tray.
Assemble the salad:
- Add romaine halves to a large platter. Cut corn kernels of the cob with a sharp small knife. Cut cherry tomatoes in half, cut steamed beans in 1 1/2 inch lengths. Add vegetables over the romaine. Add julienned watermelon radish if you like for color.
- Add dressing in large broad streaks over the salad (about 6 tablespoons) and top with the Garlic Sourdough Toasted Breadcrumbs.
To serve:
- Cut the romaine across the width in large wedges and serve.
Notes
Garlic Sourdough Toasted Breadcrumbs:
Trim away the crust of sourdough bread; pulse to coarse bread crumbs. Add 2 teaspoons extra virgin olive oil in a 8 inch skillet, set heat to low. When warm, add fresh breadcrumbs and toast, stirring until lightly golden, about 3 minutes. Add 1/4 teaspoon minced garlic and a big pinch of sea salt and stir together - cook until very golden brown, and crispy, one minute more. Remove from heat; cool. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Trim away the crust of sourdough bread; pulse to coarse bread crumbs. Add 2 teaspoons extra virgin olive oil in a 8 inch skillet, set heat to low. When warm, add fresh breadcrumbs and toast, stirring until lightly golden, about 3 minutes. Add 1/4 teaspoon minced garlic and a big pinch of sea salt and stir together - cook until very golden brown, and crispy, one minute more. Remove from heat; cool. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Grilled Romaine Lettuce with Corn, Green Bean & Tomato Salad
Amount per Serving
Calories
148
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Trans Fat
0.002
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Cholesterol
6
mg
2
%
Sodium
425
mg
18
%
Potassium
186
mg
5
%
Carbohydrates
10
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
282
IU
6
%
Vitamin C
7
mg
8
%
Calcium
27
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.