Grilled Romaine Salad

🧂 Ingredients

• 3 large heads romaine

  cut in half lengthwise
• 6 medium tomatoes

  cut in half through the stem
• 4 large ears sweet corn

  husks and silk removed
• olive oil
• kosher salt
• freshly ground black pepper
• ½ lb. thick-cut bacon

  fried, drained, and chopped
• homemade buttermilk ranch dressing

Instructions

• 1 Preheat grill to medium-high. Once hot, clean the grates really well. Then
  generously oil the grill grates using a long tongs and a folded paper towel
  soaked with vegetable oil. Close the grill and let it heat back up again. 
• 2 Lightly brush olive oil on cut sides of romaine and tomatoes, and on the corn.
  Sprinkle with salt and pepper. Place romaine and tomatoes on grill grates, cut
  sides down. The romaine is the most tender and should cook the fastest, but this
  will also depend on your own grill and heat. I like a good amount of char to the
  romaine, as it adds so much nice smoky flavor. Check the tomatoes after they
  have been grilling for almost two minutes. They will take a little longer to
  achieve a solid char. As the corn chars, roll the ears to grill all sides. Have
  a large platter or pan ready, to pull items off as they finish cooking. Once the
  ears of corn have cooled a bit, cut the kernels from the cob.
• 3 Arrange grilled romaine and tomatoes on a large rimmed pan
  [https://www.amazon.com/Chicago-Metallic-Commercial-Traditional-Uncoated/dp/B003YKGROG/ref=as_li_ss_tl?ie=UTF8&qid=1509322011&sr=8-4&keywords=chicago+metallic+large+jelly+roll&linkCode=ll1&tag=afarmgisdab09-20&linkId=c0d636bedae569590b8b776b1f01c8b4]
  or serving platter, overlapping as needed. Sprinkle with grilled corn kernels
  and bacon pieces. Finish with additional kosher salt and freshly ground black
  pepper, to taste. Serve with homemade buttermilk ranch dressing
  [https://www.afarmgirlsdabbles.com/homemade-buttermilk-ranch-dressing/].

Nutrition Info