Grilled Romaine Salad w/ Lemon Vinaigrette

Have you ever grilled lettuce?  You should.  It's delicious.  Your welcome.

I do realize that as winter is closing in, it is not the ideal time to fire up the grill.  When you do get a break in the weather, make this salad.  Or file it away to make when your face isn't covered by a scarf.  

IMG_2655.JPG

Servings: 4

Ingredients

2 whole hearts of romaine, sliced in half length wise, root intact
1 Tbsp olive oil
pinch of salt

Toppings:
¼ cup artichoke hearts, chopped
2 TBSP toasted pumpkin seeds
2 strips bacon, cooked until crisp and diced
¼ cup black olives, chopped

Other topping options: sunflower seeds, nut of choice, sundried tomatoes, green olives, dried cherries or cranberries, hearts of palm, feta cheese

Lemon Vinaigrette:
Juice of ½ lemon (about 1 ½ Tbsp or so)
1 TBSP apple cider vinegar (or whatever vinegar you like)
¼ cup olive oil
1 TBSP Dijon mustard
1-2 tsp honey
S & P to taste

Directions

Preheat grill to medium heat.  Drizzle olive oil over cut side of romaine and sprinkle with salt.  Place romaine halves cut side down on heated grill and grill for 2-4 min.  The idea is the mark the lettuce with grill marks but not char it.

To make lemon vinaigrette: combine all ingredient in a small, lidded container and shake it like a polaroid picture.

To assemble salad: arrange romaine halves, cut side up, on a pretty plate.  Artfully arrange your toppings of choice. Or just throw them on haphazard. Drizzle with dressing. Eat. Enjoy.