Guess what? Memorial Day is this weekend!
You know how I knew that? I read it on a bunch of my friend’s food blogs.
Yes. That’s right. I totally spaced. Thank goodness for the internet and for my blogging besties. Because apparently I need help staying on track with all these Holidays.
The grilling streak that I’ve been on lately is the only thing saving me from complete and utter unpreparedness. Because Memorial Day is ALL about the grilling. And I’ve been practicing. I’m even grilling my salads!
I first had grilled romaine back in 2007 (I’m really dating myself now!) when a friend who worked on a farm brought home a bunch of romaine heads and promptly tossed them right on the grill. I was skeptical. Grilling lettuce seemed a bit absurd. But my skepticism quickly turned into infatuation. And now I want to grill all the lettuces, all the time!
Seriously. It’s the best. If you haven’t tried it yet, I urge you to run right out and do it TONIGHT! The lettuce gets just a hint of smokiness and char from the grill. But it’s still fresh and crisp. Best of both worlds.
I like to pretend the grilled romaine heads are like little boats that I can fill with yummy things. So I made an easy corn and avocado salsa and piled it right on top. Oh and the miso dressing. It’s kind of my everything right now. Like, I can’t stop licking the spoon because it’s so good. I just know you’re just going to love it too.
If you try out my Grilled Romaine Salad with Corn and Avocado this weekend, I’d love to hear about it. Give me a shout out!
Grilled Romaine Salad with Corn and Avocado
- For the Dressing
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup
- 2 ½ tablespoons canola or vegetable oil
- 1 tablespoon mirin (you could also use rice wine vinegar)
- 1 tablespoon white miso paste
- 4 garlic cloves
- For the Salad
- 2 ears of corn, husks and silks removed
- 1 avocado
- ¼ cup fresh basil leaves, sliced into thin ribbons
- 1 head romaine lettuce, cut in half lengthwise
- Extra-virgin olive oil
- Salt and pepper
- Make the dressing. Add all of the ingredients to the bowl of your food processor with the blade attachment. Process until smooth. Set aside.
- Pre-heat your grill to high. Add the corn and cook on all sides until some of the kernels have started to blacken, about 5-8 minutes total. Remove the corn from the grill and set aside to cool slightly. Once the corn is cool enough to handle, cut the kernels off the cob and place them in a medium bowl.
- Cut the avocado in half. Remove and discard the seed. Scoop the avocado flesh from the peel and dice it. Add the diced avocado, basil, ¼ tsp. salt, ¼ tsp. pepper and 1 tablespoon of the dressing to the bowl with the corn, stirring gently to combine. Set aside.
- Drizzle the cut side of the romaine lettuce with about 1 tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Add the romaine to the grill, cut side down, and cook for 1-2 minutes. Then flip the romaine and cook for an additional 1-2 minutes. Remove from the grill.
- To serve, place the grilled romaine on a plate, cut side up, and drizzle with some of the dressing. Top with the corn-avocado mixture. Drizzle with additional dressing, if desired. Serve immediately.
1. Not all brands of miso paste are gluten free or vegan. So make sure to check the labels if you have dietary restrictions. And if you haven’t bought miso paste before, look for it in the refrigerated section of the produce aisle.