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.
Chicken Caesar Wraps
These make a great weekend lunch. Simple and everyone loves chicken caesar anything.
- 1 cup mayonnaise
- 3 tbsp. lime juice (freshly squeezed)
- 2 tbsp. olive oil
- 1 tbsp. water
- 1/4 cup Asiago cheese, grated
- 2 garlic cloves
- pinch of salt and pepper
Place all the ingredients into a food processor and puree until smooth. Chill until ready to use.
- 12 chicken tenders
- 1 tbsp. coconut oil
- 12 small tortillas
- 12 romaine heart leaves, rinsed and dried
- 12 bacon strips, cooked crisp
- 1 pkg. Provolone cheese, cut each one in 8 strips
Season the chicken and saute in a frypan over a medium high heat. Cook in the oil in 2 batches for 2 minutes each side.
Lay the lettuce leaves on each tortilla, add a chicken tender, 4 strips of cheese and a slice of bacon. Roll up tightly. Serve with the mayo by drizzling the mayo over the top and place the remainder in a bowl for dipping.
Grilled Romaine Salad
Okay, the sun is shining and the weather is warm enough to sit out on the deck and soak in the rays. The barbecue is going to be used for dinner, so why not use it to start with your newly, soon-to-be famous salad?
- 2 tbsp good olive oil
- 1 tbsp. creamy horseradish
- 1 tbsp. freshly squeezed lime juice
- generous pinch of dill weed (fresh)
- 2/3 cup whipping cream
- pinch of salt and cayenne pepper
- 3 romaine lettuce hearts
- 1 tbsp. olive oil
- pinch of salt and pepper
- 10 oz. salmon or trout fillet, grilled to perfection, broken into bite size pieces
- 1/3 cup croutons
- 1/3 cup manchego cheese, shaved
Preheat barbecue to high. In a bowl, whisk the first 4 ingredients together and then add the whipping cream, whisking constantly to blend and incorporate fully. Cover and refrigerate for 30 minutes.
Cut the romaine hearts in half lengthwise and place each one on two skewers (to keep the leaves open). Brush each one with olive oil and sprinkle with fresh ground pepper
Turn the heat down to medium and with tongs, turn the leaves constantly to avoid burning, but long enough to get grill marks.
Place one lettuce half on each plate, drizzle the chilled dressing , add some trout/salmon bits. Top with the croutons and cheese. Of course, it goes without saying, remove the skewers.
Anything you serve after this is ALMOST second place. Now, where is the wine opener? Huh?