Best Romaine Grilled Avocado And Smoky Corn Salad With Chipotle Caesar Dressing Recipes

GRILLED ROMAINE SALAD

Grilled Romaine Salad image

Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!

Provided by JGLOTZ

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 3h10m

Yield 8

Number Of Ingredients 14

Ingredients

½ cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
8 Roma (plum) tomatoes, halved lengthwise
2 shallots, halved lengthwise and peeled
½ cup balsamic vinegar
2 tablespoons brown sugar
1 ¾ cups olive oil
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste

Steps:

Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE CAESAR DRESSING

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE CAESAR DRESSING image

Categories Salad Vegetable

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced canned chipotle chiles in adobo
3 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6- to 8-oz avocados, halved and pitted but not peeled
1 head romaine (1 lb), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Steps:

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see "Grilling Procedure." Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper. Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 tsp each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes. Peel avocados and thinly slice. Cut corn kernels from cobs. Toss romaine with dressing and serve topped with avocado and corn. Cooks' note: Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat