This salad is the bomb, hence why I am putting it on my blog. When you’re grilling meat anyway, why not do you salad too?? Grilled romaine is a best kept secret – it gets better and sweeter on the grill. Here’s a new mixed green salad I came up with that is as visually appealing as it is tasty. Enjoy!
**I often do this as a side, but it makes a great mane course with grilled chicken added, seafood, roasted peppers, etc. You can get really creative with this! What is nice is that you can do everything on the grill together which eliminates the need to go back and forth from the kitchen to the grill. I love things that SIMPLIFY!!!
- 2 romaine hearts, outer leaves removed. split them in half so both sides can get grilled.
- baby arugula (large container, prewashed as found in produce section
- olive oil
- fresh parmesan or reggiano, shaved in large pieces
- 2 lemon slices
- sea salt
- grated pepper
Drizzle olive oil on the romaine. put on preheated gas grill set to medium to medium/low heat. grill on each side 4-5 minutes, just long enough to cook but not charring.
Remove from grill. Chop romaine into bite sized pieces. Add 2-3 cups of baby arugula. Drizzle additional olive oil (1-2 tblsp). into the salad. Add fresh squeezed lemon juice (1 tblsp.) Shave the parmesan onto the salad (add as much as your liking- I added about 1/4 cup). Add salt and pepper to taste.
The multi colored green lettuces make this a very pretty salad. Because of the grilled romaine, there isn’t much need for dressing as the grilling gives it so much flavor.
Below are pics from when Jonica and Tom were visiting and we did this for dinner one night! Look for Moroccan inspired recipes from them as this is where this couple met!
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