This grilled salad makes a great side dish to accompany any of your barbecued meals. It’s quick and easy to put together, and cooks in minutes! You can also enjoy it for a speedy lunch.
YIELD: 4 SERVINGS • COOK TIME: 4 MINUTES
VINAIGRETTE DRESSING
½ cup (120 ml) extra-virgin olive oil
½ cup (120 ml) balsamic vinegar
1 clove garlic, minced
1 tsp ground mustard
Pinch of salt
Ground black pepper, to taste
SALAD
2 heads romaine lettuce, split lengthwise with outer leaves removed
3 tbsp (44 ml) olive oil
2 tbsp (20 g) granulated garlic or garlic powder
Coarse sea salt
Fresh cracked black pepper
½ cup (90 g) fresh Parmesan cheese, grated
½ cup (60 g) blue cheese crumbles
1 cup (112 g) crumbled bacon
Set up your grill for direct cooking. Get your grill hot at 400 to 550°F (204 to 288°C).
To make the dressing, mix together the olive oil in a bowl with the vinegar, garlic, mustard, salt and pepper.
To make the salad, drizzle the romaine halves with olive oil. Sprinkle on the garlic, then season with salt and pepper to taste.
Let the cooking grate heat up for 3 to 5 minutes. Brush your grill clean, and then apply olive oil to the grate. Place the romaine lettuce on the grill. Using direct heat, cook the romaine lettuce for 1 to 2 minutes per side, watching for grill marks and a slight wilt.
Remove the romaine lettuce from the grill. Sprinkle with Parmesan, blue cheese and bacon; then drizzle with the dressing and enjoy!