Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4
Ingredients: Homemade Tahini Sauce; 2 to 3 ears corn on the cob, (husked); 3 hearts romaine lettuce, (trimmed and halved lengthwise); Extra virgin olive oil; Kosher salt; 10 ounces grape tomatoes (2 cups), (halved); 2 green onions, (trimmed and chopped (both white and green parts)); 1/2 bunch parsley, (leaves chopped); 1 teaspoon sumac ((optional)); 1 teaspoon Aleppo pepper ((optional)); 1/2 lemon (juiced)

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https://www.themediterraneandish.com/grilled-lettuce-salad/

Grilled Romaine Salad | The Mediterranean Dish

Grilled romaine lettuce is the foundation of this grilled romaine salad recipe with sweet corn, fresh tomatoes, and creamy tahini dressing.

Rezept

Salad

Zubereitungszeit ca. 26 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 16 Minuten

Zutaten:

Homemade Tahini Sauce
2 to 3 ears corn on the cob, (husked)
3 hearts romaine lettuce, (trimmed and halved lengthwise)
Extra virgin olive oil
Kosher salt
10 ounces grape tomatoes (2 cups), (halved)
2 green onions, (trimmed and chopped (both white and green parts))
1/2 bunch parsley, (leaves chopped)
1 teaspoon sumac ((optional))
1 teaspoon Aleppo pepper ((optional))
1/2 lemon (juiced)

Arbeitsschritte:

Fire up the grill: Lightly oil your grill grates. Set the outdoor or stovetop grill to high. (You can also use a large grill pan.)
Make the tahini sauce: Before getting started make the Tahini Sauce. This way the flavors can meld while you prep the rest of the salad. If you want the tahini sauce to be a little more runny like a dressing, add a splash of water and stir well until you get the desired consistency.
Grill the corn: When the grill is hot, place the ears on the griddle, grill grates, or over a flame. Turn until nicely charred, this should only take about 10 minutes total. Remove from heat and set aside.
Grill the lettuce: Brush the Romaine lettuce with extra virgin olive oil on both sides. Arrange the lettuce on the hot grill. Grill on one side for 3 minutes, then using a pair of tongs flip it and grill on the other side for about 3 minutes. The lettuce should soften, but remain crispy at the core, and gain some good char on both sides. Remove from heat and arrange the grilled lettuce on a large serving platter. (Turn the grill off at this point.)
Shuck the corn: In a large mixing bowl, hold one ear of corn standing up. Use a sharp knife to slice down along the cob to release the kernels into the bowl. Repeat with the remaining corn.
Mix the salad: Add the tomatoes, green onions, parsley, sumac, Aleppo pepper (if using), lemon juice and a drizzle of olive oil to the bowl with the corn. Season with salt and toss to combine.
Assemble: Spoon the grilled corn and tomato salad on top of the grilled lettuce. Drizzle with a little tahini sauce. Serve immediately, with the remaining tahini sauce on the side. Enjoy!