Lake Holden News – 2019 Jan-Feb-Mar

2 Grilled Lettuce Recipes

With summer around the corner, here are 2 salad recipes you can do on the grill.

GRILLED ROMAINE SALAD WITH BACON AND BLUE CHEESE  (serves 6)

INGREDIENTS

3 Romaine hearts
12 pieces of thick cut bacon
5 oz blue cheese crumbles
For the dressing:
¼ cup balsamic vinegar
¼ cup light olive oil
¼ teaspoon dried thyme
¼ teaspoon dried parsley
½ teaspoon dried oregano
A little salt and pepper
¼ teaspoon Dijon mustard

DIRECTIONS

  1. Fry bacon in a large skillet – reserve the bacon fat
  2. Slice each Romaine heart in half and set aside
  3. Heat your grill up over high heat – you want very hot grates so you get a quick char without cooking the lettuce too much or wilting it
  4. Using a basting brush, lightly brush a little bacon fat onto the flat side of each Romaine half
  5. When you are ready to grill, place the Romaine halves flat side down on the grill and just keep them on there until they have light char marks – it shouldn’t take more than 30 seconds
  6. Remove the Romaine halves to a plate and turn off your grill
  7. For the dressing, add all ingredients into a bowl and whisk together, or add to a jar and shake
  8. To assemble the salad, top each Romaine half with bacon and blue cheese crumbles, and drizzle on the balsamic dressing.  Serve immediately.

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CHARRED GEM LETTUCE  (serves 8)

INGREDIANTS

1/4 c. slivered almonds
1 tbsp. fresh lemon juice
1 1/2 tsp. Dijon mustard
1 tsp. anchovy paste
1/2 small clove garlic, pressed
1/4 c. plus 1 tablespoon olive oil, divided
Kosher salt
Freshly ground black pepper
6 heads gem lettuce or 3 romaine hearts, halved lengthwise
Shaved Parmesan cheese, for serving

DIRECTIONS

  1. Place almonds and 1/4 cup water in a blender. Process until smooth, about 1 minute. Add lemon juice, mustard, anchovy paste, and garlic. Process until combined, about 1 minute.
  2. With the blender running, slowly pour 1/4 cup oil through the feed tube until combined. Season with salt and pepper. (Thin with an additional tablespoon water, if desired.)
  3. Heat grill to medium-high. Brush cut sides of lettuce with remaining tablespoon oil. Grill, cut sides down, until charred, 1 to 2 minutes; transfer to a platter.
  4. Drizzle dressing over lettuce. Top with Parmesan. Serve immediately.

 

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