Grilled lettuce? That’s crazy. But I tell you what. It’s lip-smacking and keeps me coming back again and again. A summertime treat!
To start, heat the grill to medium-high to high heat. Wash and pat dry the organic romaine lettuce, then slice each in half top to bottom. Liberally apply olive oil to lettuce and place inside down on grill for 2 to 3 minutes. Remove from grill.
Black Bean and Corn Salad
1 15 oz can black beans, rinsed and drained
2 cups frozen corn kernels, thawed
1 medium red pepper seeded and chopped
½ purple onion, chopped
Salt and pepper to taste
Combine all above ingredients in medium size bowl and then toss with 2–3 tablespoons dressing [see below].
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1teaspoon sherry vinegar or Champagne vinegar
1 garlic clove, pureed
1 teaspoon Dijon mustard
2 teaspoons agave nectar
Hot sauce to taste
Freshly ground pepper to taste
Salt to taste
½ cup extra virgin olive oil
Combine all ingredients except oil in bowl. Whisk in oil.
Plate the romaine, then spoon 2/3 cup Black Bean and Corn salad on top of grilled romaine; drizzle with additional dressing as desired.
Optional additional toppings: sliced avocado, toasted pumpkin seeds, toasted sesame seeds.
Inspired by a great little Mexican restaurant in Newburyport, MA.