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Recipe: Yummy Grilled Hearts of Romaine with Tomato and Corn

Grilled Hearts of Romaine with Tomato and Corn. Hearts of romaine are the inner leaves of the elongated head of lettuce. They are smaller, sweeter, and a lighter in color than the outer leaves. Remove corn husks and silks from ears.

Grilled Hearts of Romaine with Tomato and Corn Note: Hearts of romaine are the inner leaves of the elongated head of lettuce. They are smaller, sweeter, and lighter green - tending to yellow - than the Remove corn husks and silks from ears. In a medium bowl combine corn kernels and tomatoes. You can have Grilled Hearts of Romaine with Tomato and Corn using 9 ingredients and 4 steps. Here is how you cook that.

Ingredients of Grilled Hearts of Romaine with Tomato and Corn

  1. Prepare 2 of or 3 ears fresh corn.
  2. Prepare 4 tbsp of olive oil.
  3. You need 3 tbsp of sherry vinegar or red wine vinegar.
  4. Prepare 1 tbsp of dijon mustard.
  5. Prepare 1 tbsp of chopped chives.
  6. You need 1 clove of garlic minced.
  7. It's 2 of hearts of Romaine lettuce, halved lengthwise.
  8. Prepare 1 cup of grape and/or pear tomatoes (red,yellow and /or green ) quartered.
  9. You need 1/4 cup of crumbled feta cheese.

Place the grilled romaine hearts on a plate. Grilled Chicken and Romaine Salad with Croutons and Lemon-Herb DressingBuzzFeed. I like to serve grilled hearts of romaine lettuce with a rich, tangy buttermilk dressing shot through with fragrant dill, topped with sweet tomatoes and crisp rounds of spicy radishes. Grilled hearts of romaine have picked up popularity within foodie circles and restaurants worldwide in recent times.

Grilled Hearts of Romaine with Tomato and Corn instructions

  1. Add corn with husks and silks intact in a large bowl. Add cold water to cover. Soak for at least an hour..
  2. In a screw top or mason jar combine 3 Tablespoons olive oil, vinegar, mustard, chives and garlic. Cover, shake well and set aside..
  3. Brush the romaine with the remaining 1 tablespoon olive oil; set aside. For a charcoal grill, grill corn on the rack of an uncovered grilldirectly over medium coals for 25 to 30 minutes or until kernels are tender, turning once and rearranging ears occasionally. Grill romaine, cut sides down, directly over medium coals for 2 to 3 minutes or until slightly charred and wilted. (For a gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover and grill as above; remove corn. Place romaine on grill rack over heat. Cover and grill as above.).
  4. Place a romaine heart half on each of 4 salad plates. Remove corn husks and silks from ears. Cut kernels from cobs. In a medium bowl combine corn kernels and tomatoes. Drizzle with some of the vinaigrette; toss to coat. Drizzle romaine with the remaining vinaigrette. Spoon the corn and tomato mixture over romaine halves. Season with salt and pepper. Top with cheese..

Multitudes of variations on romaine lettuce salads have Place the grilled lettuce, cut side up, on a serving platter. Sprinkle about a tablespoon of balsamic vinegar on each half, then drizzle with olive oil. Add the bacon and tomatoes, and then top with cheese and season to taste with salt and pepper. An easy recipe for grilled romaine salad with a corn and avocado salsa and miso dressing. Lightly brush the cut sides of the romaine with the canola oil.

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