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Author Notes: Grilled romaine, corn, and fennel with fresh, cool tomatoes, and creamy fresh parmesan.
—Vicky | Things I Made Today
For the dressing:
- ¼ cups Olive oil
- ¼ cups Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- ½ teaspoons Salt
- In a small bowl, whisk together all dressing ingredients. Set aside.
For the vegetables:
- 1 Large head of romaine lettuce, cleaned and cut in half lengthwise (make sure there is some stem remaining on both halves so it holds together)
- Olive oil for drizzling
- Kosher salt
- 2 Ears of corn, shucked
- 1 Small fennel bulb, fronds trimmed (and reserved) and cut in half lengthwise
- 3 Heirloom tomatoes, sliced into thin rounds
- ⅓ Cup shaved Parmesan
- Heat your grill to medium high.
- Place romaine, corn, and fennel on a baking dish in a single layer. Drizzle generously with olive oil and salt.
- Add corn and fennel to the grill and cook until corn is slightly charred and fennel is tender. Remove from heat and let cool slightly. Cut corn off the cob and slice fennel into long strips. Mix together in a bowl and top with dressing. Set aside until ready to assemble the salad.
- Place romaine, cut side down, on the grill directly over the fire. Cook until leaves start to char slightly, about 2 minutes. Flip lettuce and cook for 2 more minutes, until the outer leaves are wilted but the stem still has some crunch to it. Transfer to a platter. (You can separate the leaves a little bit if you’d like).
- Top romaine with sliced tomatoes, corn and fennel mixture, and shaved Parmesan. Sprinkle some fennel fronds on top as garnish.