Tuesday, August 16, 2011

Grilled Romaine Salad


lets get to down to business...it was in the 80's yesterday in atlanta which means fall is around the corner. or mother nature is tormenting us. either way...this is one of the best times to grill {or stand next to the grill master with wine in hand} - when the weather cools, fall is upon us & football fills the air!

we're trying to get on a health kick around the clay casa & i thought this would be a nice way to ease my husband into a nightly salad...and it worked! although he opted out of balsamic vinegar & preferred ranch as his dressing...baby steps. baby steps we're making here.

{grilled romaine salad}

ingredients {in order of use}
*serves 2
  • 1 heart of romaine lettuce {bag ones will do!}
  • olive oil
  • salt & pepper
  • cheese {i used a rosemary olive oil asiago}
  • balsamic vinegar {or other dressing}
  • optional toppings: artichoke hearts, sprouts, sun-dried tomatoes, croutons, toasted pine nuts, etc.

1. slice romaine hearts in half, careful not to cut off the thick stem holding the leaves together. drizzle with olive oil & sprinkle with salt & pepper.

2. on either a grill pan {on medium heat} or a grill, place romaine flat side down & grill for approx. 5 minutes, or when grill marks begin to form. the longer you grill, the more the leaves wilt, which might be okay with you. i prefer that!

3. when cooked, remove & plate. cut off about 1 inch of thick stem. sprinkle with cheese, balsamic {or other dressing} & top with any additional salad toppers you have around. now enjoy you grilled summer salad!



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