2 heads Florida romaine lettuce, split lengthwise
2 ears Florida sweet corn, kernels cut off the cob (about 1 cup)
1 pint Florida cherry tomatoes, halved
1 cup plain yogurt (whole or skim)
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
¼ cup fresh herbs (such as parsley and thyme), chopped fine
⅓ cup Parmesan cheese, grated
Oil for cooking
Sea salt and fresh ground pepper, to taste
In a small bowl, combine cheese, yogurt, vinegar, mustard, herbs, salt and pepper. Mix and adjust seasoning as needed. Store in refrigerator until ready to use.
Preheat grill pan to medium-high. Brush both sides of lettuce halves and season with salt and pepper. Place on hot grill pan for 1 to 2 minutes per side. Remove and set aside. In the same pan add 1 tablespoon oil and sauté corn for 5 minutes or until corn starts to caramelize. Add tomatoes and cook a few minutes more. Spoon mixture over romaine halves and drizzle with yogurt dressing. Top with more cheese if desired. Serve warm.
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