Categories: Salad

Ingredients

• For Croutons:
• 2 slices Italian bread, cut into 3/4-inch cubes
• 2 tablespoons olive oil
• Italian herb seasoning
• garlic salt
• freshly ground black pepper
• For Salad:
• 2 ears fresh corn (about 1 cup of kernels)
• 2 teaspoons olive oil
• salt and freshly ground black pepper, to taste
• 2 hearts of romaine lettuce, chopped
• 1/3 cup Marie’s® Chunky Blue Cheese Dressing
• 1 cup cherry tomatoes, halved or quartered if large

Directions

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil; lightly oil foil.

2. Toss bread cubes with olive oil, plus a few dashes of Italian seasoning, garlic salt and pepper to taste. Spread in a single layer on baking sheet. Bake until crisp and golden brown, stirring once half-way through the cooking time, about 10 minutes total. Remove from oven and let cool.

3. Turn on oven broiler to high or preheat a grill. If you are using a grill, brush corn with olive oil and grill on the cob until charred in spots; let cool slightly, then cut off kernels. If using the broiler, cut kernels off the cob, toss with olive oil and spread in a single layer on a lightly oiled baking sheet. Broil for about 3 minutes or until sizzling. If you want charred spots using this cooking method you can always torch the corn with a creme brûlée torch. Season to taste with salt and pepper.

4. Wash and spin lettuce and transfer to a large bowl. Toss with chunky blue cheese dressing until evenly coated. Divide among serving bowls. Top with grilled corn, cherry tomatoes, homemade croutons and serve.

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