Grilled Summer Cobb Salad
Servings: 4 -6 servings
Ingredients
- Olive oil for brushing
- 1 bunch scallions
- 1 pint cherry tomatoes
- 1 corn on the cob
- 4 baby romaine heads of lettuce cleaned, trimmed and cut in half lengthwise
- 1 avocado cut into 1-inch pieces
- ½ cup mint leaves
- Flaky sea salt
- Crumbled Goat Cheese
For the vinaigrette
- 1 lemon juiced
- 2 teaspoons red wine vinegar
- 1/3 cup olive oil
- 1 tablespoon minced shallot
- 2 cloves garlic minced
- Coarse salt and freshly cracked black pepper to taste
Instructions
- Prepare a grill for medium-high heat.
- Brush the lettuce, scallions, tomatoes and corn with olive oil.
- Place the romaine lettuce, cut side down onto the grill and let cook for 4 minutes. Remove once the lettuce is slightly charred and transfer to a serving platter.
- Grill scallions and tomatoes in a grill basket, turning occasionally, until charred in spots and tomatoes begin to split, 6–8 minutes. Transfer to a cutting board and slice scallions into small pieces. Grill the corn until just lightly golden. Remove from grill and cut off the cob.
- Add the scallions, tomatoes, corn, cut avocado and mint to the grilled romaine platter. Drizzle with the vinaigrette and sprinkle with the goat cheese and sea salt. Serve as needed.