A few factors contributed to the dreaming up of this charred romaine salad. Joel is fresh off a trip to India, which means he’s ready for fresh and crispy vegetables. Indian food is spectacular, but it is largely cooked and soupy—rarely crunchy. The second factor is the heat here in Texas. Summer has really, really arrived, and salads are a must. Finally, I love romaine more than the average person. It’s my preferred salad foundation. Now, without further adieu… Charred Romaine Salad.
Charred Romaine Salad
2-3 hearts of romaine, rinsed
2 TBSP olive oil
1 can Ro-Tel tomatoes
1 cup fresh organic corn, preferably cut off the cob
1/2 cup sliced avocado
1/2 cup sliced red onion
1-2 TBSP chopped parsley
1/4 cup red wine vinegar
1/3 cup additional olive oil
Pat dry the hearts of romaine with paper towel and then drizzle with olive oil.
Place on grill for about one minute and turn. Repeat until all sides have a nice char. Remove from heat.
Whisk together red wine vinegar and olive oil.
Top the charred romaine with tomatoes, avocado, corn, red onions and parsley.
Drizzle with vinegar-oil dressing. Serve while romaine is warm.
This is a hearty salad that stands alone as a meal for a few reasons, in my opinion:
- It’s texture is crispy and crunchy and combined with all those flavorful, fresh ingredients it is very satisfying.
- The charred flavor sort of fools you into thinking you’re eating meat.
- The warmth is another satisfying aspect. It’s not hot, which I was trying to avoid, but it’s warm enough that you don’t feel like you’re missing out on anything.