Don't put those grills away quite yet! We will be firing them up for our 4th and final featured salad for our Summer Salad Series. This week, Chef Nancy makes an amazingly simple and delicious Grilled Romaine Salad!
Follow along with Nancy and get in on some extra tips and tricks by watching her make this recipe on our Cooking Matters Kentuckiana Facebook page!
If you've been following along with us each week and were motivated to make your own salad recipes, feel free to share your salad pictures and recipes in the comments!
We hope you enjoyed these summer salads. What Fall/Winter recipes would you like to see made?
Grilled Romaine Salad
Ingredients:
1 head romaine lettuce, halved Prep Time: 5 min
2 T craisins Cook Time: 3 min
2 T walnuts Serves: 2
1-2 T blue cheese crumbles Serving Size: 1/2 romaine head
1 T chives, chopped (optional)
Dressing:
2 cloves garlic
1/2 C lemon juice
1/2 C canola oil (can use olive oil, if desired)
Salt and pepper, to taste
Preheat grill and grease with cooking spray.
Combine garlic, oil and lemon juice in blender or food processor and blend until garlic is minced and dressing is cohesive.
If using chives, chop small and set aside.
Cut romaine heart(s) in half, lengthwise and spray the cut side with cooking spray.
Place hearts cut side down on grill and grill for ~3 min. Just enough to get a grill mark, but you don't want the lettuce to start breaking down.
Once grilled to desired doneness, place on a plate, cut side up. Top with craisins, walnuts, blue cheese crumbles, chopped chives, and lastly, dress with dressing. (May need to again pulse in blender, if seperation occured.)
Enjoy!
While the grill is hot, try grilling up some unique house favorites, like pineapple rings, peach halves, summer squash, and asparagus! YUM!
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