Grilled salad stands up to many variations

Grilling ingredients for salads became a trendy technique probably about a decade ago when grilled Caesars were popping up on restaurant menus, even some in the Rogue Valley.

That’s the concept for The Associated Press’ next in a series of “20 Salads of Summer.” Not exactly a Caesar, it does make good use of Romaine, ideal for grilling.

As with all recipes, treat these ingredients as suggestions. Branch out from Romaine and throw some frisee on the grill. One of my personal favorite greens for grilling is kale, particularly “dinosaur” or Tuscan. Grill some bread for croutons or crostini while you’re at it. The upcoming bounty of fruit — plums, peaches, figs — practically begs to be grilled.

So stock up on charcoal.

AP photo

AP photo

Grilled Salad

1 pint cherry or grape tomatoes

Olive oil, for drizzling

Salt and ground black pepper, to taste

1 lemon, halved

1 lime, halved

3 hearts of Romaine lettuce, halved lengthwise

Heat a covered grill on high.

Cut 2 sections of foil about 14 inches in length. Place half of the tomatoes in center of each piece of foil, then drizzle each with some of the olive oil and season with the salt and pepper.

Seal packets by bringing long sides of foil up toward center and folding edges over a couple of times. Bring ends up toward center and crimp foil shut. Packets may be prepared a few hours before grilling.

Reduce grill to medium-high, then place tomato packets on grill. Place the lemon and lime halves cut-sides down on grill. Close lid and cook for 5 minutes.

Drizzle olive oil over cut sides of the Romaine hearts, then season with salt and pepper. Open grill lid and use a vegetable oil-soaked paper towel held with a pair of tongs to coat grill grates. Place Romaine halves, cut-sides down, on grill. Cook with lid open for about 3 minutes, or until lettuce develops grill marks.

Remove tomato packets from grill and open carefully (they will release steam). Place Romaine hearts on a platter and pour tomatoes over them. Squeeze lemon and lime halves over everything and serve immediately.

Makes 10 servings.

— Recipe adapted by The Associated Press from “Latin Grilling: Recipes to Share, From Argentine Asado to Yucatecan Barbecue and More,” by Lourdes Castro (Ten Speed Press, 2011).

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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