You only need six ingredients—corn, green peppers, Roma tomatoes, red onion, cilantro, and olive oil (plus salt and pepper, ...

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad. This recipe first appeared in our ...

When pan or grill is hot, place 2 lettuce-head halves, cut-side down, and sear undisturbed until you have deep-brown grill marks and edges begin to crisp, 3-5 minutes. Flip and cook 1 minute more ...

Brush romaine with oil and season with salt and pepper. Place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 2 to 4 minutes.

In a small glass jar with lid, combine all ingredients for dressing. Cover with lid and shake vigorously to mix well. Place salad dressing in refrigerator and allow to sit 24 hours for flavors to ...

1. Prepare a charcoal grill or turn a gas grill to high. Brush the grill rack to clean it. With a wadded paper towel, quickly brush the grill grates with oil.

Drummond starts with a head of romaine lettuce. She brushes the cut side of the lettuce with olive oil and sprinkles salt and pepper on top of it. She does the same thing to the tomatoes and lemons.

Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad. This recipe first appeared in our ...