Everyone loves a good chopped salad, but with summer on the rise it’s time to test the limits of your grill and prepare not only your meat but also salad on the grill!
I hope you have given your grill a workout this weekend! I haven’t had the chance until today and you better believe I’m gonna do my best to make up for lost time. But first we have a lot of work to do in the garden, assuming the garden are open today for the purchasing of plants to be put in said garden. But I digress. In honor of this grilling holiday, the Secret Recipe Club got together to host a picnic/BBQ themed reveal day today! And in case you are scrambling last minute like I am, today’s recipe is nice and easy.
For today, I was assigned to Julie’s blog, Little Bit of Everything. Originally I thought I would pick a good grilled meat recipe, such as her pineapple glazed baby back ribs, but then I was drawn into the world of grilled side dishes and had to finally try my hand at grilled romaine. With a crispy crust of Parmesan cheese, it’s not hard to believe it was a knock out. And who would’ve ever thought of freezing red wine vinegar to be used not only as garnish but also as dressing since it inevitably melts? I cannot wait for the lettuce in my garden to get growing so I can do this all summer long.
One year ago: Fruity Sangria
Two years ago: Coconut Pecan Cookies
Three years ago: Spicy Avocado Chicken Enchiladas
1/2 cup red wine vinegar
2 hearts of romaine, rinsed and patted dry
1 Tbsp olive oil
Freshly ground black pepper
1/2 cup finely grated Parmesan
- Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.
- Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper.
- Preheat grill to medium-high heat, lightly coat a sheet of grill-foil with nonstick spray, and place over grates. Sprinkle cheese over the foil in 4 spots about the same shape/size as each romaine half. Place the romaine on top of each pile of cheese, pressing to adhere, and cook until the cheese turns golden, approximately 1-2 minutes.
- Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.