Summer = grilling! So why shouldn’t that extend to salads? It’s amazing how something as simple as grilling can change an entire dish. This recipe is centered around dressing up grilled romaine hearts. But really, it’s just to give you ideas… play with the dressing, cheeses, nuts, and other toppings! I like the thinner dressings like the one below since it soaks into the romaine between the leaves. The picture shows one romaine heart plain, and one dressed up with blue cheese and pecans.
2 romaine hearts, cut in half lengthwise
2 tsp salt
1 tsp pepper
3 tbsp olive oil
1/2 cup grapefruit juice
2 tbsp lemon juice
1.5 tbsp honey
1 clove garlic
1/4 cup fresh mint leaves
1 tbsp nuts of your choice, lightly toasted
Optional: 1 tbsp cheese (I like using blue cheese, chevere, or parmesan)
1. Heat the grill. Once it’s hot, lightly coat with oil. Place the romaine hearts on the grill, flat side down. Cook for 2-3 minutes until you see the grill marks.
2. To make the dressing, blend the salt, pepper, olive oil, grapefruit juice, lemon juice, honey, garlic, and mint.
3. Put the salad together by arranging the grilled romaine on a plate, flat side up. Sprinkle the nuts on top. Then, drizzle with dressing. Finally, sprinkle on the cheese (optional).