It’s getting hot out! Well, at least here in my neck of the woods. Should hit the triple digits today. Know what that means? It means I DO NOT, and I repeat, I DO NOT, want to turn my oven on. Time to head outside to grill.
This recipe is great for a hot day, but I could eat it pretty much any time of year. If you’ve never had grilled salad before, try it out. It may sound strange but it’s oh so good! Really!
I like this salad best with balsamic dressing. If you don’t have time to make it yourself, there’s some really great store bought options out there. But I’ve included below a creamy balsamic dressing recipe that I found from Pinterest. It’s simply delightful. This salad is also great with just some extra virgin olive oil and red wine vinegar drizzled over the top. Your choice!
Grilled Romaine Hearts
3 romaine hearts, washed and cut in half lengthwise with the base slightly trimmed (you want the heart intact still)
Salt & pepper
Washed and drizzled with olive oil
Cooking the salad? Weird, but delicious
Get some good grill marks
Preheat your BBQ to a medium heat. An indoor grill pan will work too. Drizzle your romaine hearts with olive oil and salt and pepper. Place romaine hearts on the grill and let cook for a few minutes, until they start to brown and wilt slightly. Flip over and do the same to the other side. Once cooked, place on a plate, drizzle with dressing and freshly grated parmesan.
Balsamic Dressing (original recipe at My Life as a Mrs.)
(makes 1 2/3 cups of dressing)
4 cloves garlic, grated
3 tablespoons mayonnaise
2 tablespoons lemon juice
1 Tablespoon Dijon mustard
1 Tablespoon sugar
2 teaspoons Morton’s Nature’s Seasoning (I didn’t have this so I omitted this ingredient)
1 1/2 teaspoons salt
1/2 cup balsamic vinegar
3/4 cup extra light olive oil
Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature’s Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking). Refrigerate until ready to use.