How to Grill Lettuce + A Salad

By The Mediterranean Dish · 40 min

Ingredients

Instructions

1. Lightly oil the grill grates and heat the grill to high (a large grill pan also works).
2. Make the tahini sauce first so the flavours can blend; if you want it runnier, stir in a splash of water until it reaches the consistency you like.
3. Grill the corn for about 10 minutes in total, turning until nicely charred, then set it aside.
4. Brush the romaine halves on both sides with extra virgin olive oil and grill for 3 minutes per side, until softened, charred and still crisp at the core.
5. Arrange the grilled lettuce on a large platter and turn off the grill.
6. Cut the corn kernels off the cobs into a large bowl by slicing down each cob.
7. Add the grape tomatoes, green onions, parsley, sumac and Aleppo pepper (if using), the lemon juice and a drizzle of olive oil to the corn. Season with kosher salt and toss.
8. Spoon the corn and tomato salad over the grilled lettuce, drizzle with a little tahini sauce and serve the rest of the sauce on the side.

Summarized from The Mediterranean Dish's video. Watch it for the details.