Monday, July 18, 2011

Recipe #2: Grilled Salad

About a month ago, I mentioned on Facebook and Twitter that I was making Grilled Salad for supper, and at least five people asked for the recipe. Here it is.

This is a great, healthy side when you are already grilling and need something quick.

2 Whole Romaine hearts
4 T Olive Oil
4-6 T Lime Juice
Fresh-ground Pepper (to taste)
1 C Mandarin Oranges
1-2 C Feta Cheese

Cut the romaine hearts in half; be sure to divide the base, so that the halves stay intact. Spread them open-side up on a platter, cookie sheet, or jelly roll pan.

Drizzle the oil across the open lettuce hearts; do the same with the lime juice.

Grind the pepper over the hearts, as much or as little as you prefer.

Set the tray aside until you are done grilling everything else; this will only take a few minutes.

When you're finished grilling your meat and/or other foods, place the romaine hearts directly on the grill (I recommend using tongs). Leave them over the heat for a minute or two-- just until the leaves barely begin to wilt and a very slight char is visible.

Turn them over and repeat-- just a minute or two, at most.

Remove them from the heat; return them to the tray open-side up.

Now add the mandarin oranges and feta cheese on top of the open hearts. If you like, work the cheese into the folds of the leaves slightly.

Serve them warm.

Serves 4-6.

I use white pepper, because Marcie and the kids don't like the "bite" of black pepper.

You may substitute lemon juice for the lime juice; whichever is handier.

Also, you can substitute orange juice for the mandarin oranges; the sweeter citrus flavor is the non-negotiable part.

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