Grilled Romaine & Summer Vegetable Salad with Blueberry Vinaigrette

Daphne Oz
|
Servings: 2
|
easy
|
15 to 30 min

Spruce up your salad bar with this Grilled Romaine & Summer Veggie Salad. Top it with a Blueberry Vinaigrette to make your dish complete!


  • Ingredients
  • step-by-step directions
Ingredients
Grilled Romaine & Summer Vegetable Salad with Blueberry Vinaigrette
Blueberry Vinaigrette
  • 1/4 cup blueberries (cleaned and picked through for stems)
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1/4 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper (to taste)
Grilled Salad
  • 1 heart of romaine (cut in half lengthwise)
  • 1 ear corn (shucked and cleaned)
  • 2 teaspoons extra-virgin olive oil (separated)
  • 1/2 cup blueberries (cleaned and picked through for stems)
  • 1/2 cup cherry tomatoes (cut in half)
  • 1/4 cup basil leaves (torn)
  • 2 tablespoons sunflower seeds
  • kosher salt and freshly ground black pepper (to taste)
Directions
  • For the Blueberry Vinaigrette: in a medium glass jar, add the blueberries and a pinch of salt. Using the end of a wooden spoon, muddle the blueberries well. Add the vinegar, honey and olive oil, and secure the jar with a lid. Shake the vinaigrette to combine. Season with salt and pepper to taste. Strain dressing through fine mesh sieve into a bowl or measuring cup. Discard blueberry skins. Pour dressing back into glass jar and set aside.
  • For the Grilled Salad: preheat grill or grill pan to medium-high heat. Brush the outside of the corn with a teaspoon of olive oil and season with salt and pepper. Place the corn on the grill and char on all sides, about 8 minutes total. Remove to a cutting board and set aside to cool.
  • Meanwhile, drizzle both cut sides of the romaine with a teaspoon of olive oil and season with salt and pepper. Place the split romaine heart on the grill, cut side down. Grill until charred and remove to a serving platter.
  • When the corn is cool enough to handle, cut the kernels away from the cob. Add the grilled kernels to a large bowl, along with the blueberries, tomatoes and basil leaves. Season vegetables with salt and pepper to taste. Spoon corn salad over the grilled romaine heart. Drizzle salad with blueberry vinaigrette. Be sure to shake the vinaigrette before dressing. Top salad with sunflower seeds.
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