Grilled Romaine and Tomato Salad with Bacon and Homemade Buttermilk Ranch Dressing
- 3 large heads romaine, cut in half lengthwise
- 6 Bushel Boy Vine-On Tomatoes, cut in half through the stem
- 4 large ears sweet corn, husked and silk removed
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 lb. thick-cut bacon, fried, drained and chopped
- 2 tablespoon roasted and salted sunflower nuts
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 teaspoons freshly squeezed lemon juice
- 2 medium-sized garlic cloves, minced
- 3/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 green onions, finely minced
- 2 teaspoons fresh dill, minced
- 1/8 teaspoon cumin
- 1/8 teaspoon chili powder
Preheat grill to medium-high. Once hot, clean the grates really well and then oil the grates. (To oil the grates, add some canola oil or olive oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.) Close the grill and let it heat back up again.
Lightly brush both sides of the romaine, the cut sides of the tomatoes and the corn with olive oil. Sprinkle with salt and pepper. Place romaine and tomatoes on grill grates, cut sides down. The romaine is the most tender and should cook the fastest, but this will also depend on your own grill and heat. With a tongs, flip romaine over after the cut sides are nicely charred. I have found that I like a healthy amount of char to the romaine, as it adds so much nice smoky flavor. Check the tomatoes after they have been grilling for almost two minutes. They will take a little longer to achieve a solid char. As the corn chars, roll the ears to grill all sides. Have a large platter or pan ready, to pull items off as they finish cooking.
Once the ears of corn have cooled a bit, cut the kernels from the cob.
Combine all dressing ingredients in a medium bowl and whisk well. If you like a thicker dressing, add a bit more sour cream. Taste and adjust seasoning if necessary. Chill until ready to serve. This can be prepared up to one day in advance. Keeps well in the refrigerator for up to 4 days.
Arrange grilled romaine and tomatoes on a large serving platter or rimmed pan, overlapping as needed. Sprinkle with grilled corn kernels, bacon pieces and sunflower nuts. Finish with additional kosher salt and freshly ground black pepper, to taste. Serve with homemade buttermilk ranch dressing.
Recipe Courtesy of: Brenda Score of a farmgirl’s dabbles.