One time while I was in California with my Mom and my sister we visited a nice restaurant right on the beach. My Mom ordered a grilled romaine salad, which I imediately wrote off as one of the grossest things I had heard of. But when her salad came, piled high with goodies and a creamy cilantro dressing, I was super jealous. She let me taste it and I regretted my order and wished I had gotten the salad, too. Since then, Grilled Romaine Salads have become a favorite summer dinner. They are so satisfying and flavorful in a way that normal salads just can’t match!
Grilled Romaine Salad with Cilantro Lime Dressing
1 romaine heart per person, halved
2 ears of corn
2 tomatoes, chopped
1/2 red onion, chopped
2 tbsp white onion, minced
Juice of 1 lemon
2 oz goat cheese (or any other soft cheese that you like)
1 tbsp sour cream
1 garlic clove, minced
1 tsp minced jalapeno (optional)
1/2 bunch of cilantro, washed and roughly chopped
Bacon, cooked & crumbled (optional)
Olive oil, 1/4 cup for dressing plus extra for grilling
Salt & Pepper
Heat your grill to medium-high. Halve each romaine heart and rub with olive oil. Husk each ear of corn and rub with olive oil. Salt and pepper both the corn and the romaine. Wrap each ear of corn separately in a sheet of aluminum foil. Grill the corn first; it will take longer to cook. Turn it often so that one side doesn’t burn.
Meanwhile, chop the red onion and tomato and set aside.
In a food processor, combine the soft cheese, sour cream, lemon juice, minced garlic & onion, and cilantro. You can also add minced jalapeno if you want your dressing to be spicy. Blend until smooth and then stream in 1/4 cup of olive oil. Add salt and pepper to taste.
Grill the romaine first face-down just long enough to get char marks and to lightly wilt the lettuce. Then flip the romaine and grill on the other side for about a minute. Remove to a plate and set aside. Remove the corn from the foil and cut the kernels off of the cob.
To assemble, spoon cilantro dressing over the romaine and top with tomato, red onion, corn kernels and bacon (optional). Serve with a lime wedge.
Ps- the perfect dessert to go with this is grilled peaches with vanilla ice cream (you can even see them grilling in the picture above). I’ll be sharing that recipe this weekend!
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