Grilled Romaine Salad with Crab
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Welcome to grilled salad season. After all, why should meat and fish get all the live-fire love? A quick char adds smoky depth and a glossy finish to crisp romaine hearts, making them the perfect base for fresh summer fixings. Our guacamole dressing is a riff on green goddess dressing, only requiring 2 ingredients and mastering the less-is-more summer motif. Look to your local seafood monger for the freshest lump crabmeat, or substitute frozen, thawed shrimp instead. Light yet hearty, this crunch-tastic salad can be assembled on the fly and will be an instant hit at your next cookout.
How to Make It
Heat outdoor grill or a grill pan over medium-high. Coat corn with cooking spray, and place on grill grate (or pan). Grill, turning until charred on all sides, 12 to 14 minutes. Place on a cutting board; let stand 5 minutes or until slightly cooled. Cut kernels from corn into a bowl.
Place crabmeat, pepper, 2 tablespoons lemon juice, and 1/4 teaspoon salt in a large bowl. Toss to combine.
Brush oil evenly over cut sides of lettuce hearts; place 3 lettuce halves, cut side down, on hot grill or grill pan. Grill until charred, about 1 minute, watching closely to prevent burning. Repeat procedure with remaining romaine hearts.
Stir together guacamole, remaining 1/4 cup lemon juice, and remaining 1/4 teaspoon salt.
Place 2 romaine halves, charred side up, on each of 6 plates. Spoon 2 ounces crabmeat mixture evenly over top. Top evenly with corn and tomatoes. Spoon guacamole dressing evenly over top of salads.