Grilled Romaine Salad With Creamy Cilantro Dressing

Name: Grilled Romaine Salad With Creamy Cilantro Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PICKLED SHALLOTS:; 1 whole Shallot, Sliced; 1 cup White Wine Vinegar; 2 Tablespoons Raw Honey; 2 teaspoons Salt; FOR THE GRILLED CORN:; 1 Tablespoon Southwest Seasoning; 2 Tablespoons Ghee; 3 ears Corn; FOR THE CILANTRO DRESSING:; 1 cup Cilantro; Loosely Packed; 1/2 Avocado; 1/2 Lime, Juiced; 2 cloves Garlic; 1/4 cups Olive Oil; 1-1/2 teaspoon White Wine Vinegar; Salt And Pepper; 1 Tablespoon Honey, Or More To Taste; FOR THE GRILLED ROMAINE:; 2 whole Romaine Hearts; 1 Tablespoon Olive Oil; 1 teaspoon Sea Salt; FOR THE SALAD:; 1 cup Cherry Tomatoes, Sliced; 1/2 Avocado; 2 whole Limes; 1/2 cups Cotija Cheese

Servings: persons

FOR THE PICKLED SHALLOTS:
1 whole Shallot, Sliced
1 cup White Wine Vinegar
2 Tablespoons Raw Honey
2 teaspoons Salt
FOR THE GRILLED CORN:
1 Tablespoon Southwest Seasoning
2 Tablespoons Ghee
3 ears Corn
FOR THE CILANTRO DRESSING:
1 cup Cilantro; Loosely Packed
1/2 Avocado
1/2 Lime, Juiced
2 cloves Garlic
1/4 cups Olive Oil
1-1/2 teaspoon White Wine Vinegar
Salt And Pepper
1 Tablespoon Honey, Or More To Taste
FOR THE GRILLED ROMAINE:
2 whole Romaine Hearts
1 Tablespoon Olive Oil
1 teaspoon Sea Salt
FOR THE SALAD:
1 cup Cherry Tomatoes, Sliced
1/2 Avocado
2 whole Limes
1/2 cups Cotija Cheese

1
Add all of the ingredients to pickle the shallots in a bowl. Whisk until completely mixed. Add sliced shallots to a bowl and set aside for at least 30 minutes to an hour.
2
Prepare corn by mixing southwest seasoning and ghee together in a small bowl. Smear butter onto the ears of corn, wrap each ear and place it them on a grill wrack in high heat for 15-20 minutes.
3
Add all of the ingredients for the salad dressing into a food processor. Mix until completely smooth. Add a little water if the dressing is too thick. Pour into a small serving bowl and set aside.
4
Slice romaine hearts in half. Pull loose leaves off of the hearts. Drizzle the tablespoon of olive oil on the four pieces, and sprinkle sea salt on top. Set aside.
5
Remove corn from the grill and let cool. Once it cools, cut the corn off of the cob into a dish.
6
Slice the cherry tomatoes. Dice remaining avocado. Slice lime into quarters, or smaller. Set these ingredients aside.
7
Place each half of the romaine hearts, cut-side down, on the grill for about 2 minutes, or until cut-side is slightly caramelized but the inside is still crisp. Transfer to a platter.
8
Drizzle dressing onto each of the romaine hearts and add diced avocado, sliced tomato, corn and pickled shallot on the top of each heart. Crumble the cotija cheese onto the salad and squeeze a slice of lime to finish the plate.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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How did you like this recipe?

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

You need 27 ingredients. The key ingredients include: FOR THE PICKLED SHALLOTS:, 1 whole Shallot, Sliced, 1 cup White Wine Vinegar, 2 Tablespoons Raw Honey, and more.

Yes, Grilled Romaine Salad With Creamy Cilantro Dressing 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.

That's it — enjoy your meal!