Friday, June 24, 2011

Grilled Romaine Salad

I saw something like this on one of the foodie shows a few weeks back and decided that we had to try it.  O.M.G.

Yes, it's that good.

Grilled Romaine Salad
- 2 heads romaine, split in half lengthwise
- 1/3 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 3-4 cloves garlic, minced
- 1/4 cup vidalia onion, minced
- 1 tsp oregano
- 1 tbsp parsley

Combine all dressing ingredients, then add to large zip top bag with the lettuce.  Shake to coat, and let sit in the fridge for at least half an hour before cooking.

To grill, turn heat to high.  Lay halves on the grill and cook one minute.  Turn and cook two more minutes, just until you can see the grill marks.

Remove from grill, slice into serving sizes.  Yum.

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