Vinaigrette

Grilled Romaine Salad with Tomatoes and Grilled Corn

Grilled Romaine Salad with Tomatoes and Grilled Corn
Serves 2

1 heart of romaine, halved
2 ears of corn (or 1 cup frozen corn kernels)
10-12 grape tomatoes, halved
2 green onions (scallions) chopped, whites and greens
1/4 cup your preferred vinaigrette (I used the following recipe, mixed together in a jar and vigorously shaken):
           2 tablespoons olive oil
           2 tablespoons balsamic vinegar
           1 teaspoon dried herbs mixture (I used Penzey’s Tuscan Sunset.)
           1 teaspoon Dijon mustard

  1. Place the ears of corn on the grill (I prefer husks on.) Grill over direct heat until the husks are charred and the kernels are beginning to caramelize. This will take 20-30 minutes. (Keep close by the grill with a spray bottle of water unless enjoy fire.) When caramelized, remove the ears from the grill, shuck the remaining husks, and cut kernels from the ear. OR  Heat a non-stick skillet with a bit of olive oil. Place frozen kernels in skillet and saute over med-high heat until kernels caramelize. then remove from heat and cover to keep warm.
  2. Combine prepared corn and tomatoes and cover to keep warm.
  3. Brush a small amount of the vinaigrette on the cut surface of the romaine. Reserve the rest.
  4. Place the romaine on the hot grill, cut side down. Grill until slightly charred and beginning to wilt (2-3 minutes.)
  5. Place each romaine on a plate, divide corn and tomato mixture on each, and top with remaining vinaigrette. Sprinkle green onions and serve.
Nutritional data (per half):
Calories:        294
Fat:               15.2g
Sat fat:               2g
Chol:                 0mg
Sodium:           22mg
Carbs:          39.6g
Fiber:             6.5g
Protein:          6.2g
(The picture above also shows pan fried tilapia fillets.)

Raspberry Balsamic Vinaigrette

Raspberry Balsamic Vinaigrette
Serves 1 or 2 (depending on the size of your salad)

1 tablespoon balsamic vinegar
1 tablespoon olive oil (extra virgin)
1 teaspoon Penzey’s Raspberry Enlightenment
Seasoning of your choice (I prefer Penzey’s Sunny Paris.)
1/4 teaspoon Dijon mustard

  1. Mix all ingredients together.
  2. Briskly whisk (or if you used a container with a type cap, shake vigorously.)
  3. Serve.

If you prefer a different oil (grapeseed or walnut) or a different vinegar the process is the same. Balsamic vinegar has a bit of sweetness to it, so if you use a red wine vinegar, you may need to add a little sugar/Splenda to help balance it. If you don’t like raspberries, you could mash a few blackberries into it, or mash and mince a couple tart Montmorrency cherries.  Like many of my recipes, this is a basic type that can be infinitely varied to your tastes. However, keep the mustard if you don’t want the vinegar and oil to rapidly separate.

It is really that simple. The mustard is used not for flavor, but as an emulsifier. It helps keep the vinegar and oil from separating.  Here is a picture of the dressing taken 15 minutes after whisking. (Try that without the mustard for comparison.)

Penzey’s Raspberry Enlightenment
It is an awesome ingredient, adding a bit of tartness and sweetness with the raspberry flavor.
It is not a syrup. It is more like a thin jam.
(I’m not trying to be a salesman for Penzey’s. It is just that I find their spices, herbs and blends to best fit my needs at a reasonable cost.  Also, I have frequently mentioned that Penzey’s Sunny Paris is my preferred salt-free seasoning blend. The reason is that is contains such a well-rounded flavor profile, which marries well with eggs, chicken, fish, soups, stews, and just about anything else. It is a blend of shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf. How can that get any better?)