I wanted to give this originally mediterranean salad, an American farm-stand twist, adding fresh corn and a creamy honey-lemon dressing. A bite of Southern Summer.
Fresh, grilled, sweet, tangy, and full of flavor. Let's get grilling.
You don't need a grill for this, it works fantastic in a pan. (carbon steel, is my preference)
Shop my fave serving platter:
prep time: 5 min total time: 15 min.
INGREDIENTS:
1 head romaine lettuce
olive oil
salt, pepper, & herbs of you choice
1/2 c fresh corn kernels
1/4 c peas
1/4 c red bell pepper chopped fine
2 tbsp olive oil
2 strips bacon (optional)
DRESSING:
1/4 c mayonnaise
1/4 c sour cream
3/4 c buttermilk
1 clove garlic, minced
2 1/2 tbsp honey
juice of 1 lemon
salt, pepper and 1/4 minced herbs to taste. (basil, dill, mint, & tarragon are great choices)
Whisk everything in a small mixing bowl. Sorted.
DIRECTIONS:
Assemble dressing ingredients in a small mixing bowl, and set aside.
Pre-heat grill or pan on medium high heat
Halve romaine and brush cut sides with olive oil
Sprinkle cut sides with salt, pepper and herbs of choice
Grill or pan cook, cut side down. Check for doneness of your liking after 4 minutes, give or take, then flip and grill for another minute or two.
Remove from heat and plate, cut face up.
Top romaine with corn, peas, bell peppers, and fresh herbs. (and bacon if you're using)
Drizzle dressing over, to taste (there will be extra for more salad!)
Serve immediately
