Grilled Summer Salad

I’m all about inventive grilling.  I often slather a little oil on whatever food I have on hand and then throw it on the barbeque.  Mango, bananas, bacon, whatever.

So, why not salad?

Romaine lettuce provides lots of crunch, and holds up well over the flames.  The charred green onion is a throwback to one of my favorite traditional Guatemalan dishes, and adds depth, sweetness, and a little spice.  Top with tomatoes and Goddess dressing, and you have one of the best salads ever.  Of all time.

Also, if you’re looking to impress folks at a cook out or win over a friend or family member to Team Salad, this is The dish. It’s simple, surprising and full of flavor.

Don’t have a grill?  No problem!  Use a stove-top grill pan instead.

Ingredients:

  • 2 hearts of romaine, sliced length-wise
  • 4 campari tomatoes, chopped (trust me, they’re worth the money!)
  • 1 bunch green onions
  • olive oil spray
  • dried Italian herbs
  • dressing of your choice, though I prefer something creamy like organic Goddess dressing with extra white wine vinegar for some pucker

Directions:

  1. Mist romaine halves and whole green onions with olive oil.
  2. Place romaine halves flat side down on the grill, and allow to char a bit.  Flip over and allow the rounded sides of the romaine to wilt and brown up.
  3. While lettuce is grilling and wilting, char green onions on the grill.
  4. When lettuce is charred and wilted, remove from grill and sprinkle with herbs, salt, pepper, dressing. Top with green onions and tomatoes.

Prepare to have a new favorite summertime dish!  You’ll need a fork and knife for this salad and it is well worth it.  Even veggie-hating littles will love this.

What lights your fire?
Carrie

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