Grilled Romaine Salad

Don’t knock it ’til you try it.

We can all grill a burger.  We can all grill a hot dog.  But can you grill… LETTUCE? 

I guess the question isn’t can you, but WILL you?  You should.  It’s goooood.  

I’m in love with this idea for summer!  It’s fun, different, and a whole heck of a lot better for you than a burger piled high (not that I’m one to judge).  But it’s nice to have a change of pace once in a while. 

Don’t be afraid! 

This is like the modern day version of the wedge salad. And who doesn’t love a good wedge? 

Shoe, or salad!

Be creative with your grilled salad.  I like to keep it simple, as usual.

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Grilled Romaine Salad

• Yield: 4

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Ingredients

Scale 1x2x3x

• 2 heads romaine lettuce (cut in half lengthwise)
• Olive oil for brushing
• 3/4 cup quartered cherry tomatoes
• 1/2 cup corn
• 1/2 cup crumbled goat cheese
• 1 avocado (sliced)

For the dressing

• 2 tablespoons fresh squeezed lemon juice (1 lemon)
• 2 tablespoons red wine vinegar
• 1/4 teaspoon salt
• 1/2 teaspoon dijon mustard
• 1/4 cup olive oil

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Instructions

1. 1) Preheat the grill to medium/high heat. Brush the surface of the romaine with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and top with tomatoes, corn, goat cheese, and avocado, dividing the toppings among the 4 wedges.
2. 2) Drizzle the dressing over each grilled wedge and serve!

For the dressing

1. 1) In a bowl whisk together the lemon juice, red wine vinegar, salt, and mustard. Slowly add the olive oil and whisk until well combined.

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Get jiggy with it.