We love to barbecue, and this salad is a great side dish, because John just tosses the vegetables on before he starts grilling the main. It’s combined with a buttermilk dressing, I recommend making it a day ahead if you have time, this allows for all the flavors to meld.
Potato, corn and heart of romaine salad – 6 servings
1 lb baby potatoes, thickly sliced
2 corn cobs, husks removed
1 small leek, trimmed, cut lengthwise into 4
1 heart of romaine, torn or coarsely chopped
1/2 cup mint, loosely packed
1/2 cup buttermilk
1/4 cup crème fraîche or sour cream
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
Kosher salt and freshly ground black pepper
Prepare a saucepan of water, potato slices, and salt, bring to a boil over high heat until just tender, about 5-6 minutes, drain and transfer to a bowl.
Prepare the barbecue to a medium-high heat. Drizzle corn and leeks with a little oil and grill, turning occasionally, until tender. When cool enough to handle, cut kernels from cobs, coarsely chop leek and add both to the potato.
For buttermilk dressing, whisk buttermilk, crème fraîche, 2 tbsp olive oil, vinegar, Dijon and garlic in a bowl to combine. Add dressing to potato mixture, add romaine and mint, season to taste with salt and pepper and toss to combine.