Grilled Romaine Salad
The next time you're firing up the grill why not include this surprising salad along with your meal?
3 Tablespoons extra virgin olive oil
1 Tablespoon red wine vinegar
1-2 teaspoons fresh herbs or 1- 1/2 teaspoons dried
alt and Pepper to taste
1 head romaine lettuce, left intact
Grated parmesan or blue cheese (optional)
To make the vinaigrette - add oil, vinegar, herbs, salt, and pepper to a small bowl and whisk to combine. Set aside.
Prepare the lettuce by trimming off any brown discoloration at the cut end of the lettuce. Try to leave as much of the core as possible. Remove any discolored leaves and trim the leafy end if needed. Cut the head in half lengthwise. Brush all sides of the lettuce with some of the vinaigrette reserving a portion of the dressing to use after cooking. Place the lettuce on the grill, cut side down and cook for 1-2 minutes just until grill marks are present. turn and grill for 1-2 minutes on each remaining side. Remove from grill and brush with additional vinaigrette. Sprinkle with cheese if desired. Makes 2-4 servings depending on the size of your lettuce.