Grilled Romaine & Charred Corn Salad


  • 1/4 cup (60 ml) olive oil
  • Juice of 1 lemon (1 to 2 tablespoons)
  • 1 teaspoon Italian seasoning blend
  • 1/4 teaspoon sea salt
  • Black pepper, to taste
  • 23 heads of romaine lettuce, depending on size
  • 1 ear of corn, husked
  • 5 ounces (140 g) cherry tomatoes, cut in half
  • 1/2 cup of fresh basil, torn
  • 1/4 cup (32 g) toasted pine nuts*


  1. Prep: Preheat the grill to medium-high (400-450F). Add the oil, lemon juice, Italian seasoning, salt, and black pepper to taste to a small bowl and whisk well (or add to a jar and shake). Cut off the brown tip of the romaine heads, leaving the root intact; then, slice each head in half and cut the loose tips off of the top off as well.
  2. Grill: Brush the corn well with the dressing, then place on the grill. Grill for 5-6 minutes, rotating the corn every 3 minutes or so. Brush the cut half of each piece of lettuce, sprinkle with salt & pepper, then place on the grill cut-side down. Cook for 2-3 minutes, then brush the other side of the lettuce, flip, and cook for an additional 2-3 minutes as well. Continue to cook and rotate the corn as well.
  3. Assemble: Transfer the romaine to a serving bowl. Cut the corn off of the cob and sprinkle on top of the romaine along with the tomatoes, basil, and pine nuts. Top with salt and pepper if desired, and serve with the additional dressing on the side.


  • Toasted Pine Nuts: to toast your pine nuts, add them to a preheated dry pan over medium heat. Stir frequently, until golden brown and fragrant. Remove from the pan and place in a small bowl, to stop them from cooking.
  • Substitutions: pine nuts can be replaced with any other nut or seed. Feel free to add crispy tofu or some beans to this salad to make it a complete meal!