Grilled Romaine Charred Corn Tomato and Fennel Salad
Ingredients
- For the dressing:
- ¼ cups Olive oil
- ¼ cups Extra virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- ½ teaspoons Salt
- For the vegetables:
- 1 Large head of romaine lettuce, cleaned and cut in half lengthwise (make sure there is some stem remaining on both halves so it holds together)
- Olive oil for drizzling
- Kosher salt
- 2 Ears of corn, shucked
- 1 Small fennel bulb, fronds trimmed (and reserved) and cut in half lengthwise
- 3 Heirloom tomatoes, sliced into thin rounds
- ⅓ Cup shaved Parmesan
Instructions
Grilled Romaine, Charred Corn, Tomato, and Fennel Salad serves 4 original recipe by Food52.
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