Since it’s summertime and you’re grilling for just about every meal, you might as well prepare your salad on there, too. This is not a recipe for grilled romaine hearts (something I have yet to try but have been hearing about for the past six summers). the lettuce in this salad is standard…but the ingredients that go on top, however, are kissed by the grill.
This is another NY Times recipe and was super easy. If you don’t have a grill, this can totally be made indoors on a grill pan or cast iron skillet…as I learned when it started pouring outside. Did anyone catch that crazy two minute hail storm last week?! Brush corn (6 ears), 1 bunch of scallions, and 1-2 jalapeños with olive oil, salt, and pepper. Grill, turning occasionally, til you can see a nice char on the veggies. Remove from the heat and let them cool while you whip up your salad dressing. Mash 4 oz feta into a paste, then add 1/2 c. buttermilk and whisk together. Keep whisking as you add the grilled jalapeño (minced), the zest and juice of a lemon, a grated clove of garlic (or half clove), chopped chives, and parsley. To assemble, slice up romaine and toss with half the dressing. Top with the corn (sliced off the cob), grilled scallions (chopped), and sliced avocado. And don’t worry, the sturdiness of a lettuce like romaine will hold up to the heat of the veggies without wilting in case they haven’t fully cooled.
This was a great salad – and that dressing! I might have to make this dressing to keep stocked in the fridge. With the jalapeño, corn, and avocado, this salad works really well as a Taco Tuesday side dish – don’t let the feta throw you off. That’s when I served it, and it was the perfect complement.