Ingredients:
-8 heads of washed romaine, sliced down the middle (keep the stem on!)
-1 cups canola oil
-Salt and pepper to taste
-32 oz. multi colored cherry tomatoes, halved
-4 ears of fresh cooked corn, husked
-A nice and creamy crumbled Feta Cheese. I use a brand called Valbreso. It's hard to find, but if you can, it's a winner!
Directions:
1. On a large cutting board, place sliced romaine cut side up and lightly drizzle canola oil on top
2. Grill romaine for 3 minutes on each side starting with cut side UP
3. Assemble romaine on a large flat platter cut side up
4. Sprinkle all other ingredients on top
Notes:
In an emergency, you can use defrosted frozen corn.
Some people don't like grilled lettuce, you can do a platter of half grilled and half not grilled like I did in this photo.
Dressing suggestions:
I use a classic french vinaigrette. For this recipe, click here https://www.epicuriousmom.com/post/classic-french-vinaigrette-dressing
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