Grilled Romaine Salad

5 from 1 vote

Charred romaine is topped with grilled asparagus, sweet corn, heirloom tomatoes, stone fruit, avocado, goat cheese, and fresh basil vinaigrette for a vibrant summer salad.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Servings: servings

Author: Gaby Dalkin

Ingredients

4-5 small heads romaine lettuce
2 bunches asparagus
2 Corn on the cob
Olive oil for drizzling
Goat Cheese
1-2 Avocado
2-3 Heirloom Tomatoes cut into wedges
2-3 pieces of Stone Fruit cut into wedges
1 recipe Basil Vinaigrette

Instructions

Heat a grill or grill pan to high.
Drizzle the olive oil over the romaine, asparagus and corn.
Grill the lettuce for about 1-2 minutes until there is are char marks on the lettuce but it still holds its shape. Place them on a serving platter.
Repeat with the asparagus. Once grilled, cut the asparagus into pieces.
Grill the corn until charred, remove kernels from cob.
Add the grilled vegetables to the platter with the grilled lettuce. Arrange heirloom tomatoes, stone fruit slices, avocado, and goat cheese on top. Serve alongside a basil vinaigrette.

Notes

Get your grill screaming hot before anything goes on it. High heat is what creates those char marks on the romaine without wilting the whole head. A medium or low grill will steam the lettuce and turn it into a soggy mess.
Halve the romaine heads lengthwise and keep them intact. Cutting through the core holds the leaves together while grilling, so you get beautiful char marks on the flat cut side without the lettuce falling apart on the grates.
Grill the romaine cut-side down only, for 1 to 2 minutes max. You only want to char the flat surface while keeping the interior crisp and cool. Flipping it or leaving it too long will collapse the texture entirely.
Pat the romaine dry before drizzling with oil. Any surface moisture will cause steam to build between the lettuce and the grill, which prevents proper caramelization and char development.
Snap the woody ends off asparagus before oiling and grilling. The bottom inch or two of asparagus is fibrous and tough no matter how long you cook it. Snapping where it naturally breaks removes exactly the right amount every time.
Grill the corn with the husks completely removed. Direct contact between the kernels and the hot grates is what develops that deep, sweet char. Husks trap steam and give you cooked corn, not grilled corn.
Cut the avocado right before assembling the platter. Avocado oxidizes quickly once exposed to air. Cutting it last keeps it bright green and visually appealing when the salad hits the table.
Use stone fruit that is ripe but still slightly firm. Overripe stone fruit will break down and get mushy when sliced into wedges. Fruit with a little firmness holds its shape on the platter and delivers clean, juicy bites.
Crumble the goat cheese rather than slicing it. Crumbled goat cheese distributes more evenly across the salad and clings to the grilled vegetables and vinaigrette better than a solid slice would.
Dress the salad right before serving, not before. The basil vinaigrette contains acid that will continue to wilt the grilled romaine and break down the avocado if it sits too long. Dress it tableside or at the very last moment.
Let the grilled vegetables cool for two to three minutes before plating. Placing scalding hot grilled corn and asparagus directly against the avocado and goat cheese will melt and break down those toppings. A brief rest keeps every component at its best.
Season the romaine, asparagus, and corn with salt and pepper before they go on the grill, not after. Seasoning before grilling allows the salt to penetrate the surface slightly and enhances the caramelization as the vegetables hit the hot grates.

Nutrition (estimated)