Saturday, June 8, 2013

Grilled Wedge Salad

When the weather heats up, I love grilled food that goes beyond the ordinary hamburgers and hot dogs.  I love recipes that include grilled vegetables, but how about a grilled salad?

When I think of a wedge salad, I think of iceburg lettuce and a few basic yet delicious toppings like bacon and bleu cheese.  Well, here's a summer version that has better lettuce (romaine) and healthier toppings (veggies).  Plus, the ingredients get extra flavor from the grill.  This is the perfect summer meal.  It's great as a stand-alone entree-salad, but it also pairs well with whatever meat you happen to be grilling (fish, steak, chicken...even hamburgers and hotdogs).

I hope you enjoy this surprisingly easy Grilled Wedge Salad!


3 ears corn (husks intact)
3 hearts of romaine (sliced in half lenthwise)
1 cup grape tomatoes (quartered)
1 cup diced chives
1 cup crumbled goat cheese
1 tbsp olive oil

For vinaigrette:
3 tbsp olive oil
2 tbsp red wine vineager
1 tbsp spicy brown mustard
1/4 tsp garlic powder


Soak corn in a large bowl or pan of water for 1 hour.

Heat up grill.

Place corn (still in husks) directly on grill and turn it about every 10 minutes.  Grill for about 20-30 minutes or until kernels are soft. Remove corn from grill.  Dehusk and cut the corn off the cob.

Put corn, tomatoes and chives in a large bowl.

Combine ingredients for vinaigrette in a small bowl and mix to combine.  Drizzle about a third of the vinaigrette onto the veggie mixture in the bowl.  Sprinkle with salt and pepper and stir to combine.

Brush romaine with olive oil and place cut-side down on grill for about 3 minutes or until leaves are slightly wilted.

Plate the romaine.  3 servings for large entree-size salads or 6 servings for a side-dish.  Drizzle remaining vinaigrette over romaine.  Spoon veggie mixture on top of the romaine.  Sprinkle goat cheese on top of veggies.

Happy eating!

No comments:

Post a Comment