Grilled Romaine Salad
A smoky southwestern take on a caesar salad. Great for summer bbqs and cookouts
Ingredients
- 2 Large Heads of Romaine
- 2 Tbsp Avocado oil or olive oil
Tomato-Corn Relish
- ½ C Grilled Corn
- ½ C Roma Tomatoes diced & seeded
- ¼ C Red Onion diced
- ⅓ C Red Bell Pepper
- ⅓ C Roasted Pepitas or Pumpkin seeds, more is needed in dressing below
- ¼ C Lime Juice 1-2 limes squeezed
- ¼ tsp Salt
- ⅛ tsp Pepper
- ¼ tsp Garlic Powder
- ¼ tsp Chili Powder
- ⅛ tsp Cayenne Powder
Cilantro Caesar Dressing
- 1 C Cilantro
- 1 Tbsp Red Wine Vinegar
- 2 Cloves Garlic
- ¼ C Avocado Oil or olive oil
- ¼ C Roasted Pepitas
- ¼ C Cojita Cheese queso fresco could also work
- ¼ C Plain Greek Yogurt
- 2 Tbsp Lime Juice
- 1 tsp Anchovy Paste optional
- 1-2 Tbsp Water as needed
Instructions
- Heat up the grill, and have the flame at a medium heat. Shuck the corn and add it to the grill. While that is grilling start chopping the vegetables for the the Tomato-Corn Relish (the pepitas can begin roasting if needed, see note below) . Dice and deseed roma tomatoes, red bell pepper, and red onion, add to a bowl. Once the corn is cooked and fire kissed slice kernels off the cob and add to the mixture along with the pepitas. Add seasonings garlic powder, chili powder, cayenne powder, salt and pepper. Add the lime juice and toss. Set the relish aside.
- For the Cilantro Caesar Dressing add all the ingredient into a food processor or blender. Blend until you see the cilantro full incorporated into the dressing. Add water by the tablespoon if necessary to thin out the sauce.
- For the Grilled Romaine, cut the heads in half and rinse thoroughly. Chop or peel off any unwanted leaves. Lay the heads flat and drizzle avocado oil on the halves. Add each half to the grill facing down. On medium to high heat grill the lettuce for about 7 minutes. Grill the back side if desired. Try not to let the leave get wilty, the gutter leaves should be flamed kissed and there should be light grill marks along the romaine half. Once the romaine heads are lightly fire roasted assemble on to a plate topped with Corn Relish and Cilantro Caesar Dressing. Steak knife necessary.
Notes
*Note to roast your own pepitas or pumpkin seeds. I usually buy a bag of the Raw Pumpkin Seeds from Trader Joe’s. For roasting I spray a non-stick pan with avocado oil, add the pumpkin seeds and season them with salt, pepper, garlic powder, chili powder, and a dash of cayenne. Evenly coat the seeds and roast them until they start to turn a light brown.