I saw this picture of a grilled salad in the most recent Hy-Vee Seasons Magazine and curiosity finally got the best of me. I decided to wing it and give it a try. I had a bag of romaine lettuce that needed to be used up and I was short on inspiration for a vegetable to serve with supper.
This recipe is the perfect summertime grilling addition and was so easy to make. I have a feeling that it will be making an appearance several times throughout the summer. The concept is quick and easy.
Wash and thoroughly dry full heads of romaine lettuce. Cut in half length-wise. Brush with olive or canola oil.
Place the lettuce, cut-side down, on a hot grill. Flip after 2 minutes and grill for another 2-3 minutes. You still want the lettuce to be crunchy in the middle. The edges should crisp up and you should see char marks. Remove from the grill and garnish with Parmesan cheese, diced tomatoes, bacon bits and your favorite dressing.
*Note, I had some “help” from a certain 2-year-old who apparently has a heavy hand when it comes to bacon!
I’m not sure if you have noticed lately, but I have really been rocking Parmesan and lemon juice in so many of my recipes (Don’t believe me? Check out Lemon Parmesan Broccoli, Lemon Parmesan Brussels Sprouts and Tuscan Kale Salad).
So, in keeping with all the lemony-goodness, I made my own Caesar Vinaigrette dressing (from Food Network) and it was good enough to drink!
The only odd-ball ingredient in the recipe was anchovy paste. I actually had a tube of it in my refrigerator and was happy to have an excuse to use it up! You should be able to find anchovy paste in most supermarkets. It comes in a little tube and will keep for a long time. If you weren’t feeling up for making your own dressing, you can always use whatever you have on hand. But I will be making this dressing again in the VERY near future.