4baby romaine heads of lettucecleaned, trimmed and cut in half lengthwise
1avocadocut into 1-inch pieces
½cupmint leaves
Flaky sea salt
Crumbled Goat Cheese
For the vinaigrette
1lemonjuiced
2teaspoonsred wine vinegar
⅓cupolive oil
1tablespoonminced shallot
2clovesgarlicminced
Coarse salt and freshly cracked black pepper to taste
Instructions
Prepare a grill for medium-high heat.
Brush the lettuce, scallions, tomatoes and corn with olive oil.
Place the romaine lettuce, cut side down onto the grill and let cook for 4 minutes. Remove once the lettuce is slightly charred and transfer to a serving platter.
Grill scallions and tomatoes in a grill basket, turning occasionally, until charred in spots and tomatoes begin to split, 6–8 minutes. Transfer to a cutting board and slice scallions into small pieces. Grill the corn until just lightly golden. Remove from grill and cut off the cob.
Add the scallions, tomatoes, corn, cut avocado and mint to the grilled romaine platter. Drizzle with the vinaigrette and sprinkle with the goat cheese and sea salt. Serve as needed.
Notes
This is beautiful when you serve up two halves of baby romaine to each guest and top it with the amazing chopped Cobb ingredients!