Grilled Romaine with Corn Avocado

This grilled romaine salad transforms ordinary lettuce into a smoky, flavorful masterpiece that perfectly balances fresh summer produce with a satisfying char. I discovered this recipe years ago while looking for ways to use my farmers market haul and it's become my go-to for outdoor entertaining.

I first made this salad for a backyard gathering when I wanted something that looked fancy but required little fuss. The grilled romaine always gets comments and questions about technique even from seasoned cooks.

Ingredients

• Romaine hearts: Provides the perfect sturdy base for grilling. Look for tightly packed heads with no browning.
• Fresh corn: The natural sugars caramelize beautifully on the grill. Choose corn with bright green husks that feel slightly damp.
• Fava beans: Adds protein and a buttery texture. Select pods that are firm and not too bulging.
• Avocado: Creates a creamy counterpoint to the char. Choose slightly firm avocados that yield to gentle pressure.
• Cherry tomatoes: Adds juicy bursts of acidity. Look for plump tomatoes with tight skin for the best flavor.
• Fresh herbs: Brightens everything with freshness. Use herbs with perky leaves and vibrant color.
• Lemon: Grilling transforms it into sweet smoky citrus. Pick heavy lemons with thin peels for maximum juice.
• Optional shrimp: Elevates the salad to main course status. Choose larger shrimp for easier grilling.

Step-by-Step Instructions

Preheat your grill:

Heat to medium high which is around 375°F to 450°F. This temperature gives you good char marks without burning. Make sure your grates are clean and well oiled to prevent sticking.

Prepare the dressing:

Whisk together all ingredients for your chosen dressing until completely emulsified. The dressing can be made up to two days ahead and stored in the refrigerator. Let it come to room temperature before serving for the best flavor release.

Grill the romaine:

Brush each romaine half generously with olive oil ensuring it gets between the leaves. Season with flaky salt. Place cut side down on the hot grill with the lid open and cook for about 1 to 2 minutes until grill marks appear. Turn once and grill the second side briefly. The goal is to char the outside while maintaining a crisp interior.

Grill the accompaniments:

Position corn directly on grates rotating occasionally for even charring about 8 to 10 minutes total. Place fava bean pods in a single layer cooking until tender and blistered about 10 minutes. Set lemon halves cut side down until caramelized about 3 minutes. If using shrimp grill for approximately 2 minutes per side until pink and opaque.

Assemble the salad:

Arrange grilled romaine halves on a serving platter. Shuck and remove fava beans from pods. Cut corn kernels from cob using a sharp knife. Distribute corn kernels fava beans diced avocado and halved tomatoes over the romaine. Add grilled shrimp if using.

Finish and serve:

Squeeze the grilled lemon over everything which adds a sweet smoky citrus note. Drizzle with your chosen dressing. Scatter fresh herbs over the top. Serve immediately while the contrast between warm grilled elements and cool toppings is at its peak.

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My absolute favorite element of this salad is the transformation of the romaine through grilling. The contrast between the charred outer leaves and the still crisp inner core creates a textural experience that elevates this beyond any ordinary salad. The first time I served this to my skeptical brother in law he declared it was the first time he ever truly enjoyed eating salad.

Make It Ahead

For busy dinner parties or weeknight meals you can prepare nearly everything in advance. Wash and halve romaine pat completely dry then store wrapped in paper towels in the refrigerator. The dressing can be made up to three days ahead. Shuck corn and prepare fava beans keeping them refrigerated. When ready to serve simply grill and assemble for a fresh tasting meal with minimal last minute work.

Seasonal Variations

This recipe celebrates summer abundance but can be adapted year round. In spring substitute asparagus for corn and peas for fava beans. Fall versions work beautifully with roasted butternut squash and pomegranate seeds. Winter iterations can include citrus segments and toasted nuts. The grilled romaine base provides endless opportunities to showcase whatever produce is at its peak.

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Serving Suggestions

Serve this salad as a stunning starter for a dinner party or make it a complete meal by increasing the protein portion. It pairs brilliantly with grilled flatbread for a casual outdoor dinner. For wine lovers a crisp Sauvignon Blanc or light Pinot Noir complements the smoky notes perfectly. Consider setting up a salad bar with all components separated so guests can build their own perfect plate.

Frequently Asked Questions About Recipes

→ Can I substitute the fava beans?

Yes, shelled edamame makes an excellent substitute for fava beans in this salad. They require less preparation while providing similar texture and nutritional benefits.

→ How do I prevent the romaine from becoming too wilted?

Grill the romaine hearts quickly over medium-high heat with the grill lid open. You want good grill marks but still maintain the lettuce's crunch. About 1-2 minutes per side is typically sufficient.

→ Is this dish suitable for vegetarians or vegans?

The base salad is vegetarian. For vegans, simply use the lemon dressing option and omit the yogurt-based dressing and optional shrimp. The honey in the lemon dressing can be replaced with agave as mentioned in the ingredients.

→ Can this be prepared in advance?

You can prepare the dressings and grill the corn and fava beans ahead of time, but the romaine hearts should be grilled just before serving to maintain their texture. Assemble the final salad right before serving.

→ What's the best way to grill shrimp for this salad?

Toss peeled and deveined shrimp with olive oil, salt, and pepper. Grill over medium heat for about 2-3 minutes per side until they turn pink and opaque. Larger shrimp work best for grilling.

→ Can I make this without a grill?

Yes, you can use a grill pan on the stovetop to achieve similar results. If that's not available, you can broil the romaine hearts, corn, and fava beans for a similar charred effect.