Description
Grilled Romaine Salad with Salami Croutons takes grilling to a whole new level. Grilling the romaine gives it a smokey flavor that really enhances the salad. Topped with crispy grilled salami croutons, crunchy seasoned corn, and zesty dairy-free ranch dressing, this is the perfect summer salad everyone will be amazed and delighted with.
Ingredients
For the Grilled Salami
- 1/2–1 pound whole salami, sliced lengthwise into 1/2 inch thick slices
For the Grilled Corn
- 2 large ears corn, cleaned
- 1/2 tablespoon extra virgin olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed dried rosemary
- 1/8 teaspoon crushed red pepper
For the Grilled Romaine
- 3 heads romaine hearts (18-ounces), washed and thoroughly dried
- 1/4 cup garlic oil, or 1/4 cup extra virgin olive oil + 1 tablespoon granulated garlic
- salt and freshly ground black pepper to taste
To Finish
- 2 large green onions, green part only, thinly sliced
- salt and freshly ground black pepper to taste
- dairy free ranch dressing
Instructions
For the Grilled Salami
- Heat the grill to around 400°F. Carefully place the salami slices on the grill.
- Cook until slightly crispy on both sides. Remove from the grill and allow to cool completely.
- Cut the grilled salami into small cubes. Set aside.
For the Grilled Corn
- Brush the corn cobbs with the olive oil, then sprinkle the salt, black pepper, rosemary and crushed red pepper evenly over the corn.
- Place the corns on the grill and cook for aroud 5 minutes total, turning halfway through.
- Remove the corns from the grill and allow to cool completely.
- Cut the corn kernels from the cobbs. Set aside.
For the Grilled Romaine
- Toss the romaine leaves with the garlic oil.
- Working in batches, place the leaves on the hot grill and grill for around 2 until the edges start to brown. Turn the leaves over and grill for an additional minute. Place on a serving platter. Repeat with the remaining romaine leaves.
To Finish
- Sprinkle the grilled corn kernels over the romaine, then top with the grilled salami croutons and sliced green onions.
- Serve with dairy free ranch dressing and additional grilled salami croutons.
Notes
Be careful not to overgrill the romaine leaves. The idea is to give them a light char, not to completely cook them through. It’s just a couple minutes total on the grill.
The romaine is grilled last to get the amazing flavor of the grilled salami on the lettuce.
Make sure to get a nice crisp on the salami slices, otherwise it’s just diced salami. Good, but well grilled salami is better.
I grilled a whole pound of salami. I recommend making the whole pound rather than the half pound required for the salad, and serve the extras on the side. Trust me on this one.
I grilled four corns instead of two doubling the recipe. It makes a great extra side dish or snack for later.
Nutrition
- Serving Size:
- Calories: 225
- Sugar: 6.5 g
- Sodium: 277.8 mg
- Fat: 13.7 g
- Saturated Fat: 4.4 g
- Carbohydrates: 19.8 g
- Fiber: 3 g
- Protein: 8.7 g
- Cholesterol: 34 mg
