Did you all have such a wonderful weekend?? We certainly did. Lots of family time, including BBQ’ing and hanging out with friends. We also enjoyed a nice long trip across the country with the kids and the dog today. It was Wilbur’s first plane trip and I think he did really well. He is going to try out being a New York City dog for a little while!

Grilled Romaine and Corn Salad with Pickled Cherries

So if you are anything like me, you have been binge eating all weekend. Binge eating and binge drinking in a major way. I am feeling the tightness in my pants, that’s for sure. And when that happens I have to reel it in for a few days. Maybe longer depending on whether I am willing to cool out on the wine (which I don’t feel particularly inclined to do right now). So when I feel like I have to “eat really healthy” it has to be really good. I just hate feeling deprived

Grilled Romaine and Corn Salad with Pickled Cherries

Well a salad like this Grilled Romaine and Corn Salad with Pickled Cherries and Shallots hits the spot. It is seriously so, so good. Our good friends that I made it for last week said that it was probably the best salad they had ever had. Good endorsement, no? Oh, plus let me state the obvious: it is really beautiful. SO fresh, so delicious- perfect Summer eating!

Grilled Romaine and Corn Salad with Pickled Cherries

 

Recipe: Grilled Romaine and Corn Salad with Pickled Cherries and Shallots

Ingredients

  • Pickled Cherries and Shallots
  • 1/3 cup red wine vinegar
  • 1/3 cup sugar
  • 3 shallots, thinly sliced
  • 1 cup pitted cherries, sliced in half (I used Rainier cherries)
  • 1 fresno red chili, thinly sliced
  • kosher salt
  • 3 hearts of Romaine lettuce, sliced in half
  • 2 tablespoons olive oil
  • 2 ears of corn, shucked
  • 1 tablespoon olive oil
  • kosher salt

Instructions

  1. In a small pan, simmer together the red wine vinegar and sugar and cook for about 2 minutes until the sugar has dissolved.
  2. Combine the shallots, cherries and chili slices in a bowl and pour the vinegar/sugar combination in. Cover with saran wrap and set aside.
  3. Preheat a grill to medium heat. Rub the cut side of the lettuce and the ears of corn with the olive oil. Sprinkle lightly with kosher salt.
  4. Grill the corn until cooked and lightly charred on each side. Pull the corn off the grill and set aside. Grill the lettuce briefly (less than a minute) until it just has grill marks and is lightly wilted on the grilled side.
  5. Arrange the grilled romaine hearts on a platter.
  6. Cut the corn off the cob and combine it with the pickled cherry combo. Season to taste with kosher salt. Top the grilled romaine hearts with the Pickled cherry and corn combination and serve immediately.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

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Categorized: Grilling, Recipe Index, Salad, Vegan
Tagged: , , ,

Did you all have such a wonderful weekend?? We certainly did. Lots of family time, including BBQ’ing and hanging out with friends. We also enjoyed a nice long trip across the country with the kids and the dog today. It was Wilbur’s first plane trip and I think he did really well. He is going to try out being a New York City dog for a little while!

Grilled Romaine and Corn Salad with Pickled Cherries

So if you are anything like me, you have been binge eating all weekend. Binge eating and binge drinking in a major way. I am feeling the tightness in my pants, that’s for sure. And when that happens I have to reel it in for a few days. Maybe longer depending on whether I am willing to cool out on the wine (which I don’t feel particularly inclined to do right now). So when I feel like I have to “eat really healthy” it has to be really good. I just hate feeling deprived

Grilled Romaine and Corn Salad with Pickled Cherries

Well a salad like this Grilled Romaine and Corn Salad with Pickled Cherries and Shallots hits the spot. It is seriously so, so good. Our good friends that I made it for last week said that it was probably the best salad they had ever had. Good endorsement, no? Oh, plus let me state the obvious: it is really beautiful. SO fresh, so delicious- perfect Summer eating!

Grilled Romaine and Corn Salad with Pickled Cherries

 

Recipe: Grilled Romaine and Corn Salad with Pickled Cherries and Shallots

Ingredients

  • Pickled Cherries and Shallots
  • 1/3 cup red wine vinegar
  • 1/3 cup sugar
  • 3 shallots, thinly sliced
  • 1 cup pitted cherries, sliced in half (I used Rainier cherries)
  • 1 fresno red chili, thinly sliced
  • kosher salt
  • 3 hearts of Romaine lettuce, sliced in half
  • 2 tablespoons olive oil
  • 2 ears of corn, shucked
  • 1 tablespoon olive oil
  • kosher salt

Instructions

  1. In a small pan, simmer together the red wine vinegar and sugar and cook for about 2 minutes until the sugar has dissolved.
  2. Combine the shallots, cherries and chili slices in a bowl and pour the vinegar/sugar combination in. Cover with saran wrap and set aside.
  3. Preheat a grill to medium heat. Rub the cut side of the lettuce and the ears of corn with the olive oil. Sprinkle lightly with kosher salt.
  4. Grill the corn until cooked and lightly charred on each side. Pull the corn off the grill and set aside. Grill the lettuce briefly (less than a minute) until it just has grill marks and is lightly wilted on the grilled side.
  5. Arrange the grilled romaine hearts on a platter.
  6. Cut the corn off the cob and combine it with the pickled cherry combo. Season to taste with kosher salt. Top the grilled romaine hearts with the Pickled cherry and corn combination and serve immediately.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)