Grilled Romaine and Corn Salad with Pickled Cherries and Shallots

Another seasonal (in California, we are in the throes of cherry and corn season) client favorite, this one is quick and simple to prepare, and the colors and ingredients scream summer. The sweetness of the corn with the charred lettuce, tangy pickled cherries, and shallots make for a fresh, vibrant combination.
 
Adapted from Heather Christo
Number of servings: 6

​Ingredients
Pickled Cherries and Shallots

• 1/3 cup red wine vinegar
• 1/3 cup sugar
• 3 shallots, thinly sliced
• 1 cup pitted cherries, sliced in half (I used Rainier cherries)
• 1 fresno red chili, thinly sliced

Salad

• kosher salt
• 3 hearts of Romaine lettuce, sliced in half
• 2-3 tablespoons olive oil
• 3 ears of corn, shucked

Directions

1. In a small pan, simmer together the red wine vinegar and sugar and cook for about 2 minutes until the sugar has dissolved.
2. Combine the shallots, cherries and chili slices in a bowl and pour the vinegar-sugar combination in. Cover with saran wrap and set aside.
3. Preheat a grill or grill pan to medium heat. Rub the cut side of the lettuce and the ears of corn with the olive oil. Sprinkle lightly with kosher salt.
4. Grill the corn until cooked and lightly charred on each side. Pull the corn off the grill and set aside. Alternatively, you can microwave the unshucked corn cobs on a plate with a little water for 5-6 minutes. Shuck and set aside.
5. Grill the lettuce briefly (less than a minute) until it just has grill marks and is lightly wilted on the grilled side.
6. Arrange the grilled romaine hearts on a platter.
7. Cut the corn off the cob and combine it with the pickled cherry combo. Season to taste with kosher salt. Top the grilled romaine hearts with the pickled cherry and corn combination and serve immediately.