New Taste Journal
Whole Grain · Whole Food · Big Flavors
Grilled Romaine & Vegetable Salad
goat cheese feta, balsamic vinegar
3 Romaine Lettuce Hearts
2 Tbs. Olive Oil, divided
1 Tbs. Balsamic Vinegar
1 Pinch Salt and Pepper
1 Ounce Goat Cheese Feta, or your favorite cheese
1 Tbs. Pine Nuts
This salad is made with leftover cold vegetables.
Make vegetable kebabs for dinner and save a couple skewers for this salad.
This is a new product that I have just discovered.
Romaine lettuce hearts, hydroponics grown.
You can also use the regular romaine hearts that have been on the market for many years.
This is a small chunk of a goat cheese feta.
You can also use regular feta, blue cheese, goat cheese or any other cheese that you like.
You can also skip the cheese if you like.
Cut romaine heads in half.
Spread one tablespoon of the oil over the middle of a large serving platter.
Sprinkle the oil with salt and pepper.
Heat your bbq grill to high.
Place the lettuce, cut side down, over the oil on the platter.
Gently rub the oil into the lettuce.
Place lettuce directly onto the hot grill.
Let the lettuce sit on the grill for about half a minute.
Lettuce should pick up a little char color.
Remove lettuce from the grill and place back onto the serving platter.
Remove cooked vegetables from the skewers.
Sprinkle vegetables over the lettuce.
Drizzle remaining oil and balsamic vinegar over the salad.
Garnish the salad with crumbled cheese and nuts.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.