(This isn't a picture of the salad I actually made last week for our recipe group. I forgot my camera. But it is REALLY close to what it looked like.)By the way, everyone LOVED this salad. I've always wanted to grill romaine, and finally got my chance. It is a completely new and exciting experience. The grill makes the leaves a bit softer, adding a charred smoky flavor to the entire salad. You should try this at your next barbecue when you are looking for a simple salad to go along with a main dish. It will change your perspective on salad FOREVER!
Ingredients:
2 large heads romaine lettuce, rinsed, halved
Balsamic vinaigrette to taste
1 pint grape tomatoes
shredded parmesan cheese
Directions:
1. Discard old outer lettuce leaves. Put the halved lettuces into a large baking dish, and add enough vinaigrette to marinate the lettuce.
2. When the fire is ready, arrange the four lettuce halves on the rack, and cook for a few minutes. Turn the heads over, and when the leaves are slightly charred all over, remove from the fire.
3. Place the tomatoes on skewers and grill for a couple minutes, just until they begin to "pop". Remove from the fire.
3. When the lettuce is cool enough to handle, cut into serving sizes and garnish with the tomatoes and cheese. If necessary, add more dressing before serving.
* I made my own balsamic vinaigrette, which included fresh herbs such as parsley, oregano, and basil. I would highly recommend going that route as you can control exactly what goes into the salad. Besides, it tastes SO much better than store-bought out of a bottle.
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