Grilled Romaine Salad With Crab Recipe by: Cooking Lights 2017
Ingredients: server 6
2 ears fresh yellow corn, shucked cooking spray
12 oz. fresh lump crabmeat, drained and picked
¼ tsp. black pepper
6 tbsp. fresh lemon juice, (from 3 lemons ) divided
½ tsp kosher salt, divided
¼ cup canola oil
6 large romaine lettuce hearts (about 2 ½ lb), halv
ed lengthwise
¾ cups prepared guacamole
2 cups halved cherry tomatoes
Procedures:
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 ¼ 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 minutes, watching closely to prevent burning. Repeat procedure with remaining romaine hearts.
Stir together guacamole, remaining ¼ cup lemon juice, and remaining ¼ 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. End.
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