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!
Ingredients:
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
Method:
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!
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!
Ingredients:
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 vineager1 tbsp spicy brown mustard
1/4 tsp garlic powder
Method:
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!
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