Grilled Romaine and Corn Salad With Herby Mustard Dressing Recipe
Prep Time:
10 minutes
Cook Time:
33 minutes
Servings:
4 servings
Ingredients
  • 4 ears of corn
  • 2 tablespoons avocado oil, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 head romaine lettuce
  • 1 lemon, zested and juiced, juice divided
  • 1 cup quartered grape tomatoes
  • ½ cup chopped Italian parsley
  • ½ cup chopped cilantro
  • 3 green onions, chopped
  • ⅓ cup olive oil
  • 1 tablespoon minced shallot
  • 1 garlic clove, crushed
  • 2 teaspoons Dijon mustard
  • 1 tablespoon minced dill
  • 1 tablespoon minced chives
Directions
  1. Preheat the grill to medium-high.
  2. Brush the corn with 1 tablespoon avocado oil on all sides and season with ¼ teaspoon salt and ⅛ teaspoon pepper.
  3. Grill for 30–40 minutes, turning every 10 minutes to char all sides.
  4. Slice the romaine lengthwise into 2 halves. Cut each half again so that you now have 4 long romaine quarters.
  5. Brush the romaine quarters with the remaining avocado oil, 1 tablespoon lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper.
  6. Place on the grill and cook for 3–5 minutes on each side, until the lettuce is nicely charred.
  7. In a small bowl, combine the olive oil, remaining lemon juice, lemon zest, shallot, garlic clove, Dijon, dill, chives, remaining salt, and remaining pepper.
  8. Slice the corn kernels off of the cobs and into a large bowl.
  9. Add the tomatoes, parsley, cilantro, and green onions to the bowl with the corn.
  10. Add the dressing and toss.
  11. Place the grilled romaine on a platter, top with the corn mixture, and serve.