Grilled Romaine, Charred Corn, Tomato, And Fennel Salad Recipe

Name: Grilled Romaine, Charred Corn, Tomato, And Fennel Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dressing:; 1/4 cups Olive oil; 1/4 cups Extra virgin olive oil; 1 tablespoon Red wine vinegar; 1 tablespoon Lemon juice; 1 teaspoon Honey; 1/2 teaspoons Salt; For the vegetables:; 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; 1/3 Cup shaved Parmesan

Servings: persons

For the dressing:
1/4 cups Olive oil
1/4 cups Extra virgin olive oil
1 tablespoon Red wine vinegar
1 tablespoon Lemon juice
1 teaspoon Honey
1/2 teaspoons Salt
For the vegetables:
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
1/3 Cup shaved Parmesan

1
In a small bowl, whisk together all dressing ingredients. Set aside.
2
Heat your grill to medium high.
3
Place romaine, corn, and fennel on a baking dish in a single layer. Drizzle generously with olive oil and salt.
4
Add corn and fennel to the grill and cook until corn is slightly charred and fennel is tender. Remove from heat and let cool slightly. Cut corn off the cob and slice fennel into long strips. Mix together in a bowl and top with dressing. Set aside until ready to assemble the salad.
5
Place romaine, cut side down, on the grill directly over the fire. Cook until leaves start to char slightly, about 2 minutes. Flip lettuce and cook for 2 more minutes, until the outer leaves are wilted but the stem still has some crunch to it. Transfer to a platter. (You can separate the leaves a little bit if you'd like).
6
Top romaine with sliced tomatoes, corn and fennel mixture, and shaved Parmesan. Sprinkle some fennel fronds on top as garnish.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the dressing:, 1/4 cups Olive oil, 1/4 cups Extra virgin olive oil, 1 tablespoon Red wine vinegar, and more.

Yes, Grilled Romaine, Charred Corn, Tomato, And Fennel Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Romaine, Charred Corn, Tomato, And Fennel Salad

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