Grilled Romaine Salad

aka Ladies Who Lunch Salad

Hello friends!

I hope everyone is having a good week and keeping cool. It’s been a scorcher in my little part of the world and we’re looking forward to bee-lining it to the nearest body of water this weekend.

If you’re planning to be anywhere near the Hudson Valley this summer, check out this episode of my friend Leslie’s podcast, The Interview with Leslie Heaney, where we chat all things summer in the Hudson Valley, Berkshires, and northwest Connecticut.

I’ve been busy filming new videos this week, and I can’t wait for you to see them. In the meantime, I’m sharing a summery salad that I've been making versions of for years. I figured it was about time I wrote it down!

I call this Ladies Who Lunch Salad, because I always think of that phrase when I make it. It’s a colorful summer sundress in food form!

Grilled romaine hearts are the base here, followed by toppings with a range of textures, flavors and colors. I use grilled corn, radishes and tomatoes, but feel free to get creative and use your favorite veggies - or what you have on hand and want to use up! A few other ideas: diced bell pepper, cucumber, thinly sliced fennel, snap peas, blanched green beans, the possibilities are endless.

I like the feta and bacon because they add a little oomph, pushing this from side-salad-land into full-meal territory. That said, this salad is a happy partner to anything else you’re making on the grill - chicken thighs, shrimp skewers, steak- and a great way to use up those coals if you’ve already got the grill going.

Speaking of ladies who lunch, I had fun playing around with the styling of these photos, using some gorgeous and summery serving pieces from Carolina Irving and Daughters. Here are links to the serving platter , tablecloth, and shell candle holders, if you’re curious!

As always, I’d love to know if you give this recipe a try, and how you make it your own! Let me know what you think in the comments below.

xox

Lidey

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Grilled Summer Salad with Feta and Bacon

(aka Ladies Who Lunch Salad)

serves 4 to 6

⅓ cup extra-virgin olive oil, plus more for drizzling

3 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

½ teaspoon salt, plus more as needed

¼ teaspoon freshly ground black pepper

1 large ear of corn, shucked

4 romaine hearts, outermost leaves removed

¾ cup cherry tomatoes, halved through the stem

1/2 cup crumbled feta

½ cup diced, cooked bacon

½ cup thinly sliced radishes

⅓ cup torn mint or basil leaves

First, make the dressing: in a small bowl, whisk together the olive oil, lemon juice, mustard, honey, salt and pepper until smooth. Set aside.

Brush the ear of corn with olive oil and sprinkle it with salt. On a gas or charcoal grill, grill over medium-high heat for 5 to 10 minutes, turning occasionally, until browned all over. Set aside until cool enough to handle, then cut the kernels from the cob, discarding the cob.

Cut the romaine hearts in half lengthwise, leaving the stems attached. Drizzle generously with olive oil and grill, cut sides down, for 60 to 90 seconds, until evenly charred. (Keep a close eye on them, especially if using a charcoal grill!) Transfer to a large, rectangular platter, cut sides up.

Scatter the corn kernels, tomatoes, feta, bacon, and radishes over the romaine. Drizzle the dressing evenly over the salad, then top with the fresh mint. Add salt and black pepper to taste, and serve immediately.

Grilled Summer Salad With Feta And Bacon Recipe

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