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corn olive oil sherry vinegar mustard chives garlic hearts of romaine lettuce grape andor Feta cheese
Viewed: 15 - Published at: a year agoIngredients
- 2 or 3 ears fresh corn
- 4 tbsp olive oil
- 3 tbsp sherry vinegar or red wine vinegar
- 1 tbsp dijon mustard
- 1 tbsp chopped chives
- 1 clove garlic minced
- 2 hearts of Romaine lettuce, halved lengthwise
- 1 cup grape and/or pear tomatoes (red,yellow and /or green ) quartered
- 1/4 cup crumbled feta cheese
Method
- Add corn with husks and silks intact in a large bowl.
- Add cold water to cover.
- Soak for at least an hour.
- In a screw top or mason jar combine 3 Tablespoons olive oil, vinegar, mustard, chives and garlic.
- Cover, shake well and set aside.
- Brush the romaine with the remaining 1 tablespoon olive oil; set aside.
- For a charcoal grill, grill corn on the rack of an uncovered grilldirectly over medium coals for 25 to 30 minutes or until kernels are tender, turning once and rearranging ears occasionally.
- Grill romaine, cut sides down, directly over medium coals for 2 to 3 minutes or until slightly charred and wilted.
- (For a gas grill, preheat grill.
- Reduce heat to medium.
- Place corn on grill rack over heat.
- Cover and grill as above; remove corn.
- Place romaine on grill rack over heat.
- Cover and grill as above.)
- Place a romaine heart half on each of 4 salad plates.
- Remove corn husks and silks from ears.
- Cut kernels from cobs.
- In a medium bowl combine corn kernels and tomatoes.
- Drizzle with some of the vinaigrette; toss to coat.
- Drizzle romaine with the remaining vinaigrette.
- Spoon the corn and tomato mixture over romaine halves.
- Season with salt and pepper.
- Top with cheese.
