Here is a great salad to make next time you’re gathering around the grill, and I hope we’ll all be doing plenty of that now that summer is here.
This salad contains an unusual component, grilled romaine lettuce. Yes, grilled lettuce!
Adding a little fire to those green leaves brings out a complexity of flavors and textures. That basic, watery romaine takes on a bit of bitterness, nuttiness, even earthiness. While the center of the hearts offer a nice crunch, the outer leaves are wilted, and the charred bits become a bit crispy.
Start with fresh hearts of romaine lettuce, rinse the hearts, trim off the base and any damaged or browned leaves and cut them in half lengthwise. Allow 1/2 heart per person.
Spritz, brush or drizzle both sides of the halved hearts with olive oil {I love the Trader Joe’s olive oil spray} and sprinkle them with sea salt and freshly cracked pepper.
Then place them on the hot grill until a few leaves are charred and the other leaves look wilted {or to desired doneness}.
When cool enough to handle, chop the hearts into bite sized pieces and toss with just a little Splendid Vinaigrette.
To add a punch of salty creaminess and a bright contrast to the charred greens, sprinkle on crumbled feta cheese.
Small cubes of watermelon provide pops of refreshing sweetness and that unmistakeable color of summer. Crack more black pepper over the top.
Chiffonade of mint brings in another flavor dimension and an added layer of fresh green.
And there you have it, a salad with an abundance of flavor, color, texture and taste to please your palate all summer long!

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