One of the most forgotten flavors for me is grilled romaine. How could I forget it should remain one of lifes ‘s serious questions because it is SO AWESOME… not to mention super simple to prep for dinner as a yummy side to some grilled meat and veggies. This recipe for grilled romaine with corn, leek, and anchovy dressing inspired from Dash and Bella rocks. I think it is my new fav.
The dressing is super “anchovy” so if you aren’t a fan, I am sure you could go with a simple balsamic with mustard and it would be equally as delish but I happen to dig anchovies like nobody’s business so, I add in a few extra.
The first time I made this recipe of grilled romaine with corn, leek, and anchovy dressing it was for a picnic at the beginning of summer. I served it with a grilled skirt steak and chimichurri sauce and a caprese salad. Now this is the way to kick off summer right….it was so good that every time I entertain, it makes the menu.
With corn at the height of its harvest time, make this…seriously. Tweak it however you want but make it and then make it again. Summer isn’t forever and in my book, sweet corn is one of Earth’s BEST creations. —Eatentions
romaine spears, halved and reddish part of bottom cut off
corn on cob, shucked and removed from cob
leek, thinly sliced
freshly grated parmigiano-reggiano
butter, divided (half for the romaine and half for the corn)
Handful parsley leaves, coarsely chopped, for garnish