It’s grilling season! Grilling embodies so much more than food. In means hanging out in the backyard, more leisurely laid back moments, friends and family, children having the opportunity to have less structure to their day and time to daydream, warm weather, and parties!
Today I am sharing a new recipe for Grilled Romaine Salad. To make this salad you wash and halve Romaine Lettuce and brush it with Olive Oil, Salt and Pepper. Grilling gives the salad a mild, smokey flavor and also tenderizes the lettuce. I topped it simply with precooked bacon, and some chopped red pepper and scallions. Then I drizzled it with a zippy red wine vinaigrette! Here’s the recipe!
Grilled Romaine Salad
2 Heads of Romaine, washed and halved lengthwise
Good Olive Oil
1/2 Cup of Cooked, Crumbled Bacon
1 Diced Red Pepper
3 Scallions, Sliced
Red Wine Vinaigrette:
1/2 Cup Good Olive Oil
1/4 Cup Red Wine Vinegar
1 Tablespoon of Djon Mustard
1 Teaspoon Honey
1/2 Teaspoon of Sea Salt
1/4 Teaspoon of Black Pepper
Whisk the dressing together until emulsified.
Preheat your grill, then turn down to medium-high. Brush your halved Romaine generously with Olive Oil, then sprinkle with Sea Salt and Black Pepper as desired.
Place the Romaine cut side down on your grill, close the lid and grill 3 to 5 minutes until there are nice grill lines on your Romaine and it is to your satisfaction. It will be slightly wilted.
Remove from the grill and plate your Romaine. Sprinkle with Scallions, Red Bell Pepper and Bacon Crumbles. Drizzle with the Red Wine Vinaigrette and additional Sea Salt and Pepper if desired. Serve warm.