Grilled Romaine With Corn, Leek, And Anchovy Dressi

Name: Grilled Romaine With Corn, Leek, And Anchovy Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 romaine spears, halved and reddish part of bottom cut off; 1 corn on cob, shucked and removed from cob; 1/2 leek, thinly sliced; freshly grated parmigiano-reggiano; 2 tablespoons butter, divided (half for the romaine and half for the corn); Handful parsley leaves, coarsely chopped, for garnish; For Dressing:; 2 cloves garlic, peeled and rough chop; 4-6 anchovy fillets, packed in oil; 2 teaspoons lemon juice; lemon zest of 1 lemon; 2 teaspoons Dijon mustard (I like Grey Poupon); Splash Worcestershire sauce; A little good olive oil; 1/4 teaspoon plus 1/8 teaspoon kosher salt; 2 tablespoons balsamic vinegar

Servings: persons

2 romaine spears, halved and reddish part of bottom cut off
1 corn on cob, shucked and removed from cob
1/2 leek, thinly sliced
freshly grated parmigiano-reggiano
2 tablespoons butter, divided (half for the romaine and half for the corn)
Handful parsley leaves, coarsely chopped, for garnish
For Dressing:
2 cloves garlic, peeled and rough chop
4-6 anchovy fillets, packed in oil
2 teaspoons lemon juice
lemon zest of 1 lemon
2 teaspoons Dijon mustard (I like Grey Poupon)
Splash Worcestershire sauce
A little good olive oil
1/4 teaspoon plus 1/8 teaspoon kosher salt
2 tablespoons balsamic vinegar

1
To Make Dressing:
2
In a small food processor, add garlic and anchovies and pulse. Add lemon juice/zest, vinegar, mustard, Worcestershire sauce, and a little olive oil. Taste and add salt and pepper if needed.
3
Halve the romaines hearts lengthwise.
4
Evenly sprinkle the cut sides with 1/4 teaspoon salt. Set aside.
5
Put balsamic and 1 tablespoon butter in a large (9-inch or so) pan, preferably cast iron. . Crank the heat to high. Stir until the butter and balsamic melt together and thicken a bit (about a minute).
6
Press romaine halves cut-side down in the pan. Look after a minute or so. You want a nice dark color but you don't want them to burn.
7
Spoon cooked corn and leek over the grilled romaine.
8
Garnish with chopped parsley and drizzle with a little dressing

962

kcal

Calories

106

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 16 ingredients. The key ingredients include: 2 romaine spears, halved and reddish part of bottom cut off, 1 corn on cob, shucked and removed from cob, 1/2 leek, thinly sliced, freshly grated parmigiano-reggiano, and more.

Yes, Grilled Romaine With Corn, Leek, And Anchovy Dressing falls under the General 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!

Grilled Romaine With Corn, Leek, And Anchovy Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions