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corn caesar salad

Charred Corn Caesar Salad

creamy dressing, crisp lettuce, sweet summer corn and butter brioche croutons
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 4 ears corn
  • 3 hearts romaine lettuce
  • 3 cups cubed brioche bread
  • 1/2 cup Parmesan cheese
  • 1/3 cup mayonnaise
  • 4 anchovies
  • 2 cloves garlic minced
  • 1 Tbsp. lemon juice
  • 1 Tbsp. red wine vinegar
  • 1 Tbsp. Dijon mustard
  • 1 1/2 tsp. Worcestershire sauce

Instructions
 

  • Make the croutons: Spread the cubed bread onto an ungreased baking sheet. Bake at 250F degrees for 45-60 minutes, until toasted and crisp. Set aside.
  • Make the Caesar dressing: In a mixing bowl, mash the anchovies with a fork. Whisk in the vinegar, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, mayo and Parmesan cheese.
  • Clean and chop the romaine lettuce. Set aside.
  • Char the corn: On the grill at medium heat, set the corn directly onto the grates, moving the ears around so that all sides are slightly charred. Alternatively, hold each piece of corn with tongs over a gas burner until charred.
  • Use a sharp knife to shave the corn off the cobs.
  • Assemble the salad: Add the romaine lettuce to the bowl of dressing. Toss until well combined. Fold in the corn and brioche croutons. Top with additional Parmesan cheese and cracked black pepper, if desired.
Keyword salad, summer, vegetarian
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