Yes, summer is here and the temperatures are rising…at least here. By using the heart of the romaine lettuce, you will find the leaves are smaller, sweeter and a much lighter green, and more delicate in taste.
- 3 ears of fresh, sweet corn
- 4 tbsp. of olive oil (extra-virgin)
- 2 tbsp. sherry vinegar
- 2 roasted-caramalized garlic cloves
- 1 tbsp. grainy mustard
- 2 hearts of romaine lettuce, halved lengthwise
- 1 cup pear-shaped tomatoes (all colours), quartered
- 1/4 cup ricotta cheese, crumbled
Place the corn, complete with silk and husks in a large bowl of cold water (enough to cover) and soak for an hour.
In a container with tight fitting lid, pour in 3 tbsp. olive oil, vinegar, mustard and mashed roasted garlic cloves. Cover tightly and shake well. Set aside.
Brush the romaine with the remaining oil and set aside. Place the corn on a covered grill on medium heat. Grill for about 20 minutes until the corn is tender. Make sure you turn them at least once and move around on grill. Don’t burn.
Grill the romaine, cut side down, directly on the heat for 2-3 minutes. The idea is to only char slightly and let the lettuce become wilted.
Place a romaine heart on each of 4 plates. Cut the corn from husks and combine with the tomatoes in a small bowl. Drizzle with some of the dressing to coat well. Spoon the corn/tomato mixture over the lettuce hearts and top with the cheese.
You know the drill…..add some cheese toast, a glass of chilled white wine (my fav is Pinot Grisio) and enjoy.