Grilled Romaine SaladPosted: July 2, 2012
Last night we made a salad I’ve been wanting to try for quite a while. I saw it on the cover of the Lunds and Byerly’s magazine when we were at Lunds a couple of months ago.
Look at that….doesn’t it just scream summer?
I found some gorgeous onions at the farmer’s market last week and decided to include them in our grilling fiesta. We only had two Romas on hand, so I added a few grape tomatoes to supplement.
I brushed all of the veggies with some EV olive oil to prep for the grill.
The loaf was already sliced, so the croutons were a little thin and irregular-shaped, but did they ever add a garlicky, crunchy YUM to the salad.
DT sprayed the bread chunks with cooking spray and dusted with garlic salt.
After I got the vegetables situated, I moved on to the dressing. I modified the recipe a bit – I didn’t have white balsamic vinegar, but easily substituted it with regular, old dark balsamic. Also, rather than sprinkle the oregano on top of the salad, I added it to the dressing (along with several sprigs of basil). I used, ahem, more like six or seven garlic cloves instead of just one sad, lonely clove. And no anchovies….nonononono.
This dressing is to die. Tang from the balsamic, nutty Parmesan, and earthy herbs were a perfect flavor combination.
It didn’t take long to toast the croutons – 350 degrees for less than 10 minutes, done!
Time to get grillin’!
The lettuce and onions cooked speedily – probably five minutes with a few turns to cook evenly. Next up, the tomatoes.
It’s a little hard to see what’s going on with my plate here, I realize that now too, so let me explain. Veggie burger with grilled onions and browned bun top to the rear. One half of a Romaine heart is buried, but a few of the grilled onions are sidled up alongside. Tomatoes, croutons, sprinkled with shredded Parmesan, then drizzled with the dressing.
We had this as a “side” salad to our respective burger versions, but this could easily be a main course, it turned out to be so much food. And so so so delicious – quintessential summer on a plate. I’d never had grilled lettuce before and was a little skeptical that it would be wilty, mooshy, and/or slimy. It was none of these things, having been on the grill such a short time. The hearts were really just warmed through, and held on to their crunch. The tomatoes were roasted to perfection, then with the dressing and croutons, this salad was such a hit. And really, so easy!
Try it for your next grilled feast!