Grilled Romaine with Corn Fava (Printable Version)
Charred romaine hearts with sweet corn, fava beans and avocado - a vibrant summer dish ready in just 35 minutes.
# Ingredients:
→ Salad Ingredients
01 -
2 romaine hearts, cut in half lengthwise
02 -
Olive oil for brushing or spraying
03 -
1 ear corn, shucked
04 -
1/2 pound fresh fava beans in pods or shelled edamame
05 -
1 lemon, cut in half
06 -
1/2 pound shrimp, peeled, raw, and deveined (optional)
07 -
1 avocado, diced
08 -
1 pint cherry or grape tomatoes, cut in half
09 -
Fresh herbs like Italian parsley or dill
→ Yogurt Dill Dressing
10 -
1/2 cup plain yogurt
11 -
1 tablespoon olive oil
12 -
1 tablespoon lemon juice
13 -
1 clove garlic, finely minced
14 -
2 tablespoons chopped dill
15 -
1/4 teaspoon salt and pepper to taste
→ Lemon Dressing
16 -
4 tablespoons olive oil
17 -
1 tablespoon sherry vinegar or substitute
18 -
1 tablespoon lemon juice
19 -
1 teaspoon honey or agave
20 -
1 teaspoon sumac (optional)
21 -
1/2 teaspoon salt
22 -
1 clove garlic, minced
# Steps:
01 -
Preheat grill to medium-high heat.
02 -
Whisk all dressing ingredients together in a bowl and set aside.
03 -
Brush or spray romaine with olive oil and season with salt. Grill each side briefly until grill marks appear without overcooking to retain crunch. Place on a platter or sheet pan.
04 -
Grill the lemon (cut-side down), corn on the cob, fava beans, and optional shrimp over medium heat. Cook until the fava beans are tender, about 10 minutes.
05 -
Shuck the fava beans and divide them among the romaine wedges. Cut kernels off the corn and divide. Add diced avocado and halved cherry tomatoes. If using shrimp, add it now.
06 -
Squeeze grilled lemon halves over the salad. Spoon dressing (either one or both) over the top and garnish with fresh herbs.
# Notes:
01 -
Substitute shelled edamame if fresh fava beans are unavailable.
02 -
Toss shrimp with olive oil, salt, and pepper before grilling for best results.