Grilled Romaine and Corn Salad
Dressing
2 Tablespoons fresh lemon juice
1 anchovy fillet, minced
2 garlic cloves, minced
1 Tablespoons Greek yogurt
½ cup olive oil
½ cup feta cheese
Kosher salt
4 turns freshly ground black pepper
Salad
3 hearts of romaine
3 fresh corn ears, cut from cob
4 Tablespoons butter (½ for romaine, ½ for corn)
2 Tablespoons balsamic vinegar
A couple basil leaves, chiffonade
Dressing
Let the garlic and anchovy sit in the lemon juice for a minute or two before whisking in the Greek yogurt, then the olive oil. If dressing is too thick, add a bit more oil. Taste for salt and pepper. Mix in the feta cheese.
Salad
Halve the romaine hearts lengthwise. Put 1 tablespoon balsamic and 1 tablespoon butter in a large pan and heat until the butter is sputtering. Throw in a pinch of kosher salt, and press 2 romaine halves, cut side down, in the pan. Use a spatula to press down. Peek after 2 minutes. You want a nice, dark color. Flip over, cook for one more minute, and then place on a serving platter. Repeat with remaining halves.
Turn heat down, and add the last tablespoon butter. Add corn. Saute for 2 minutes, then spoon over cooked romaine. Drizzle dressing over romaine halves, sprinkle basil over, and serve.