This Fourth of July weekend I’m not feeling very patriotic…but I am feeling the barbecues. Give me anything grilled and I am hereeee for it! Last weekend I had some friends over for a barbecue and we made a grilled romaine caesar salad with some grilled garlic baguette. It was SO good. I knew I had to make another grilled romaine salad, so I present to you this delicious grilled peach, romaine, and corn salad with goat cheese crumbles and balsamic glaze.
How to grill romaine lettuce:
First thing first, get yourself some romaine lettuce. Romaine lettuce in whole bunches or as “hearts,” which means that the outer leaves are removed. Generally, hearts are better for grilling but you can also grill whole bunch of romaine too.
The next step is to slice your romaine in half lengthwise, splitting the firm rib down the middle in half.
Next, brush the halves all over with olive oil or avocado oil and sprinkle with salt and pepper. Then grill the romaine halves on medium high heat for a few minutes on each side or until the leaves are lightly brown and charred.
And voila, there you have some delicious grilled romaine!
Key Ingredients for this salad:
- Romaine hearts or bunches
- Fresh Peaches
- Ears of Corn
- Goat cheese crumbles
- Balsamic Glaze
Grill the romaine, peaches, and corn until they all get a nice char and are lightly browned on the sides. Then top with goat cheese crumbles and balsamic glaze and you’ve made yourself a delicious salad.
Can I make this on the stovetop?
Yes. In fact, I made this on the stovetop because #CityLife and I don’t own a charcoal grill outside, nor am I legally allowed to have one in my apartment complex. So the way that I grill my food is through a stovetop grill pan. If you don’t have a charcoal grill or want an alternative to your outdoor grill in the winter, I highly recommend getting a grill pan. I like grill pans that are cast iron and my favorite one is this Lodge Cast Iron Grill Pan .
Using grilled seasonal produce like peaches and corn, this is THE perfect summertime salad. It is an ultimate crowd pleaser for backyard parties or barbecues. Or top it with chicken, steak, or salmon and make it into a delicious and healthy weeknight dinner. Whatever the occasion that you make this salad, I am sure it will not disappoint. Hope you enjoy the recipe!
Grilled Peach, Corn, and Romaine Salad
Ingredients
- 3-4 Romaine Hearts sliced in half lengthwise
- 2 Peaches sliced
- 2 Ears of Corn
- 4 tbsp Olive Oil
- Salt and Pepper to taste
- 1/4 cup Goat Cheese Crumbles
- Balsamic Glaze to top
Instructions
- Brush the romaine halves, peach slices, and ears of corn with the olive oil and sprinkle with salt and pepper.
- Place the romaine, peaches, and corn on the grill on medium high heat.
- Let the romaine cook about 1-2 minutes on each side or until lightly browned.
- Grill the peaches for about 3-5 minutes on each side or until caramelized and lightly brown.
- The corn will take a little longer to cook, about 15 minutes. Turn the corn every 5 or so minutes until corn is lightly charred and tender. Once done, shave off the kernels to top on the salad.
- Once everything is finished grilling, place the romaine on a large serving platter and top with the grilled peaches, corn, and goat cheese crumbles.
- Drizzle with balsamic glaze. Serve and enjoy!
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