You'll love the charred smokiness of this salad with grilled romaine, tomatoes, and sweet corn. Bacon and a homemade buttermilk ranch dressing put this summer salad over the top!
Ingredients
2large heads firm romaine lettuce,cut in half lengthwise through the stem, to equal 4 halves
Preheat grill to medium-high (400°-450° F). Once hot, clean the grates really well. Then generously oil the grill grates using a long tongs and a folded paper towel soaked with vegetable oil. Close the grill and let it heat back up again.
While grill is heating, place romaine, tomatoes, and corn on a large rimmed pan. Brush olive oil onto cut and back sides of romaine, the cut sides of tomatoes, and over the corn kernels. Sprinkle everything with salt & pepper, to taste.
Place romaine and tomatoes on hot grill grates, cut sides down. Add the corn. Press gently on the back side of the romaine, to ensure crisp sear marks, and grill for 1-3 minutes (depending on your grill heat) without moving the vegetables. Once you have distinct grill marks, remove tomatoes to a rimmed pan. Then flip the romaine and corn, and grill for another 1-3 minutes. Remove romaine and corn to a rimmed pan.
Once corn has cooled a bit, cut the kernels from the cob.
To serve, arrange grilled romaine and tomatoes on a large serving platter or rimmed pan, overlapping as needed. Sprinkle corn kernels and bacon pieces over the top. Finish with a sprinkle of salt and pepper. Serve with buttermilk ranch dressing.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.