Grilled Romaine with Balsamic Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 2 ears Corn
  • 1 tbsp Green onions
  • 1/2 cup Pomegranate seeds
  • 1 head Romaine lettuce

• Condiments

  • 3 tbsp Balsamic vinegar, good quality aged
  • 1 tsp Dijon mustard
  • 1 tsp Honey

• Baking & Spices

  • 3 turns Pepper, freshly ground
  • 1 pinch Sea salt
  • 1 Sea salt

• Oils & Vinegars

  • 1/3 cup Olive oil

Found on theorganickitchen.org

Description

Ingredients

• The Dressing:
• ⅓ cup Olive Oil
• 3 Tablespoons good quality aged Balsamic Vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 Tablespoon finely chopped green onions
• 1 pinch of sea salt
• a few turns freshly ground pepper
• The Salad:
• 2 ears corn, kernels shaved off with knife
• 1 tablespoon olive oil
• sea salt, pepper
• 1 head romaine lettuce, outer leaves peeled off and cut in half
• 1 avocado
• ½ cup pomegranate seeds

Directions

• The Dressing:
• Prepare dressing by adding all ingredients to a bowl and whisking until emulsified. Set aside.
• The Salad:
• If removing seeds from pomegranate yourself, do it now (see link above for instructions)
• Wash lettuce. Peel off outer leafy layers and cut the heart of romaine in half lengthwise. Pat dry with paper towels. Set aside
• Shave kernels off corn cob with a knife
• Pour a tablespoon of olive oil into a grill pan and place on med/high heat.
• Add corn and cook until corn is soft and edges start to brown. If corn starts popping, lower heat.
• While corn cooks, peel and dice avocado
• When corn is done, sprinkle with sea salt and pepper to taste, remove form pan and set aside
• Add romaine to hot pan and cook until grill marks form (1-2 minutes)
• Remove lettuce form pan and set grill mark side up on a plate
• Top with corn, avocado and pom seeds
• Drizzle with balsamic and serve immediately