• 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.