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Salads

Grilled Romaine Spears with Corn, Leek, and Anchovy Dressing

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Grilled Romaine Spears with Roast Corn and Anchovy Dressing

One of the most forgotten flavors for me is grilled romaine. How could I forget it should remain one of lifes ‘s serious questions because it is SO AWESOME… not to mention super simple to prep for dinner as a yummy side to some grilled meat and veggies. This recipe for grilled romaine with corn, leek, and anchovy dressing inspired from Dash and Bella rocks. I think it is my new fav.

The dressing is super “anchovy” so if you aren’t a fan, I am sure you could go with a simple balsamic with mustard and it would be equally as delish but I happen to dig anchovies like nobody’s business so, I add in a few extra.

The first time I made this recipe of grilled romaine with corn, leek, and anchovy dressing it was for a picnic at the beginning of summer. I served it with a grilled skirt steak and chimichurri sauce and a caprese salad. Now this is the way to kick off summer right….it was so good that every time I entertain, it makes the menu.

With corn at the height of its harvest time, make this…seriously. Tweak it however you want but make it and then make it again. Summer isn’t forever and in my book, sweet corn is one of Earth’s BEST creations.

5.0 from 2 reviews
Grilled Romaine with Corn, Leeks, and Anchovy Vinaigrette
 
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Author:
Recipe type: Salad or Side
Serves: 2
Ingredients
  • 2 romaine spears, halved and reddish part of bottom cut off
  • 1 corn on cob, shucked and removed from cob
  • ½ leek, thinly sliced
  • freshly grated parmigiano-reggiano
  • 2 tablespoons butter, divided (half for the romaine and half for the corn)
  • Handful parsley leaves, coarsely chopped, for garnish
  • For Dressing:
  • 2 cloves garlic, peeled and rough chop
  • 4 to 6 anchovy fillets, packed in oil
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon sherry vinegar
  • 2 teaspoon Dijon mustard (I like Grey Poupon)
  • Splash Worcestershire sauce
  • A little good olive oil
  • ¼ teaspoon plus ⅛ teaspoon kosher salt
  • 2 tablespoon balsamic vinegar
Instructions
  1. To Make Dressing:
  2. In a small food processor, add garlic and anchovies and pulse. Add lemon juice/zest, vinegar, mustard, Worcestershire sauce, and a little olive oil. Taste and add salt and pepper if needed.
  3. Halve the romaines hearts lengthwise.
  4. Evenly sprinkle the cut sides with ¼ teaspoon salt. Set aside.
  5. Put balsamic and 1 tablespoon butter in a large (9-inch or so) pan, preferably cast iron. . Crank the heat to high. Stir until the butter and balsamic melt together and thicken a bit (about a minute).
  6. Press romaine halves cut-side down in the pan. Look after a minute or so. You want a nice dark color but you don't want them to burn.
  7. Flip them over, add some parmigiano, and cook for one more minute. Remove and place on a serving platter.
  8. Turn the heat down to medium. Add the remaining tablespoon of butter. Once it starts to brown, add leek and corn. Add the remaining salt. Turn off the heat. Taste. Adjust the seasoning.
  9. Spoon cooked corn and leek over the grilled romaine.
  10. Garnish with chopped parsley and drizzle with a little dressing

Grilled Romaine Spears with Roast Corn and Anchovy Dressing 1

Brussels Sprout Salad with Pomegranate Seeds, Pecorino Cheese, and Honey Roasted Almonds

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When I was growing up, I used to curl up my nose when my mom fixed us brussels sprouts. All I remember is they were boiled to oblivion, bitter, and served plain with a little butter, salt, and pepper.

Nothing about the baby looking cabbages was fashionable. They hadn’t hit the gastronomic scene yet and it certainly didn’t’ put me on the “most desired house” list for Friday night slumber parties.

I’m sure your wondering what changed? Why the miraculous turn around to even remotely give them a chance? Could it be that the culinary scene became obsessed with them and I just couldn’t allow myself not to be a part of the intrigue? Maybe……but nonetheless, I decided to venture out.

Before I knew it, I was a connoisseur. Ordering them roasted and combined with pancetta, shallots, and a mustard-vinegar dressing or blanched, cut in half, and blistered in a cast iron skillet with red pepper flakes, lemon, and a little honey. I was a forever fan.

Going from ordering to preparing was a natural passage. I experimented with so many marinades, ingredients, and seasonings along with various different preparation methods. I definitely have “honed” in on some favorites and this recipe is one of them; they even have become a staple on the Thanksgiving Menu…..a true “ode” to the brussels sprout.

Now that we are coming up on brussels sprout season where you find the monstrosity looking stocks with little cabbages dotting out from the sides, load up! First off, they are too fun look at and buy and secondly, when you push them around in your shopping cart, they are quite the conversation piece and rubber-neck starter.

On that note, this version a change from the traditional roasted, pan-seared, or blistered methods, it’s fresh, bright, and accompanies any dish PLUS it’s easily sold to any brussels sprout opponent…I promise, it is tried and tested.

Brussels Sprout Salad with Pomegranate Seeds, Pecorino Cheese, and Honey Roasted Almonds
 
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my version of a salad not “raw” instead par-boiled and served with a fresh and light dressing, pomegranate seeds, pecorino cheese, and honey roasted almonds. While there is a bit of labor intensiveness in obtaining the leaves, this version converts even the “skeptic” Brussels sprout critic and is WELL WORTH the effort! Sure to please, anytime of year! Enjoy!!!!
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon honey
  • 2 tablespoons champagne vinegar
  • 1½ teaspoons fresh lemon juice
  • ¼ teaspoon grated lemon zest
  • 1 teaspoon whole-grain mustard
  • 1 small clove garlic, minced
  • Kosher salt and freshly ground pepper
  • For the Salad:
  • ½ pound Brussels sprouts, blanched and leaves only (3½ cups leaves)
  • ½ cup pomegranate seeds
  • 2 tablespoons honey roasted shaved almonds
  • pecorino, shaved
Instructions
  1. Make the dressing: Whisk the olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, ½ teaspoon salt and a pinch of pepper.
  2. Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
  3. Make the salad: Blanch the brussels sprout leaves for 5 minutes and immediately put in ice water to stop cooking. Peel leaves off and put in a bowl.
  4. Toss the Brussels sprout leaves, pomegranate seeds, almonds and ¼ cup dressing in a large bowl. Pile the salad onto a plate. Top with the pecorino and season with pepper.