Grilled Romaine & Corn Salad with Honey Mustard Dressing

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• 2 heads romaine lettuce, tops and bottoms trimmed, halved lengthwise
• 4 corn cobs
• 2 cups hand-torn sourdough bread, for croutons
• 2 tbsp. butter
• Olive oil, for brushing
• Toby’s Honey Mustard Dressing & Dip

To begin preparing your Grilled Romaine & Corn Salad, gather all the ingredients. Heat your grill to 450-475 degrees F. If you do not have a grill, opt for a grill pan on the stove top. To achieve the charred marks, use medium-high heat. 

Meanwhile, add butter to a skillet or pan and heat over medium. Place hand-torn bread pieces and gently toss to coat in butter. Cook for a few minutes until golden and toasted. Remove from heat and place on a paper towel or plate. 

Next, brush the corn cobs and romaine with olive oil. Once your grill is preheated, place the corn cobs on the grill. Then add the romaine, cut-side down. 

Use tongs to press the lettuce gently onto the grill. Cook for 3 minutes or so before turning. Repeat on the second side before transferring to a serving platter. Leave the corn until it becomes golden yellow with charred grill marks. 

To assemble the salad, top the romaine with grilled corn removed from the cob and homemade croutons. If you’d like additional toppings, we recommend shaved parmesan cheese and crispy bacon. 

Finish with a drizzle of Toby’s Honey Mustard Dressing. Serve immediately and enjoy your !