The caramelization of the veggies and an irresistible dressing add a rich depth of flavor to this tasty starter.
Grilled Romaine Salad
Makes 4 Servings
Ingredients
- ⅓ cup olive oil
- 2 teaspoons lime zest
- 5 cloves garlic, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 (8-ounce) package baby bell peppers, halved and seeded
- 3 ears yellow corn, shucked
- ½ red onion, sliced into wedges
- 8 radishes, halved
- 2 medium zucchini, halved lengthwise
- 4 romaine hearts, halved lengthwise
- Feta-Jalapeño Ranch Dressing (recipe follows)
Feta-Jalapeño Ranch Dressing
- ½ cup buttermilk
- ¼ cup sour cream
- 1 (4-ounce) package crumbled feta cheese
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 1 grilled fresh jalapeño, seeded and chopped
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice
- ¼ teaspoon ground cumin
Instructions
- In a small bowl, combine oil, lime zest, and garlic. Microwave on high for 30 seconds or until garlic is fragrant. Stir in salt and black pepper. Reserve 2 tablespoons oil mixture. In a large resealable plastic bag, combine remaining oil mixture, bell peppers, corn, onion, radishes, and zucchini, tossing together in bag until coated. Let stand for 30 minutes.
- Spray grill with cooking spray. Preheat grill to high heat (400° to 450°).
- Remove vegetables from bag and discard marinade. Grill vegetables until they reach desired degree of doneness, 3 to 4 minutes per side.
- Cut corn kernels from cob and place in a medium bowl. Chop bell peppers and zucchini, if desired, and place in bowl. Add radishes and onion.
- Brush reserved 2 tablespoons oil mixture evenly on cut sides of lettuce. Grill lettuce, cut side down, until charred and wilted, 1 to 2 minutes. Serve with chopped vegetables and Feta-Jalapeño Ranch Dressing.
Feta-Jalapeño Ranch Dressing
- In a medium bowl, combine all ingredients. Cover and chill for at least 1 hour.
