There is such an amazing deep smokey taste to a grilled salad… You have to try it! Pictured above are the romaine lettuce halves after they have come off the grill. It’s really quite simple:
- Take romaine lettuce heads and slice them lengthwise, ends included. By keeping the leaves intact with the ends, this will keep the lettuce leaves together on the grill.
- Drizzle the cut sides with olive oil. Grill, cut-side down, for about 2-3 minutes, or until charred.
That’s it. The first time we did this, we left the halves together and then sprinkled them with bacon and blue cheese. Very tasty…
For our most recent dish, we chopped the grilled romaine. We had also grilled leftover Easter ham slices and yellow peppers directly on the grill, along with an aluminum foil pouch of chopped onions. Those ingredients were then added to a salad bowl, along with the grilled chopped romaine, and tomatoes, blue cheese and green onions.
I don’t think I can quite express how gosh darn tasty a grilled salad is. There is a depth and complexity to the flavors… the smokiness blends throughout the salad, as does the blue cheese. Point of story: give it a try, I think your taste buds will be pleasantly surprised. 🙂