Ingredients
-
-
2
-
-
3/4
-
3
-
-
-
1/4
-
1
-
1/2
-
1/2
-
1
-
1/4
-
1/4
-
Directions
Grilled Romaine Salad, When I told my friends that one of the best ways to eat salad is to grill it, they thought I was a little nutz Till they tried it! The grilled flavor is easily imparted to the salad and the cheese and walnuts imbue a woodsy flavor Great with grilled meats , Awesome recipe As far as vegetables on the grill, this one worked out wonderfully Great flavor It’s worth a try! Jane, When I told my friends that one of the best ways to eat salad is to grill it, they thought I was a little nutz Till they tried it! The grilled flavor is easily imparted to the salad and the cheese and walnuts imbue a woodsy flavor Great with grilled meats
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Steps
|
1
Done
|
In a Small Bowl Mix Vinegar, Salt, Pepper, and Garlic. |
|
2
Done
|
Slowly Stir in Oils and 1 Oz. of the Cheese. |
|
3
Done
|
Stir Thoroughly but Do not Over Mix. |
|
4
Done
|
Set Aside. |
|
5
Done
|
Preheat Gas or Charcoal Grill to High. |
|
6
Done
|
Wash and Dry Both Heads of Romaine. |
|
7
Done
|
Cut Each Head in Half Lengthwise. Leave the Leaves Attached to the Stalk So That the Leaves Remain Attached at the Ends. |
|
8
Done
|
Use a Pastry Brush or Spray Bottle to Baste the Romaine Halves With Olive Oil. Use Enough to Coat the Leaves but Do not Soak. |
|
9
Done
|
Salt and Pepper Romaine Halves to Taste. |
|
10
Done
|
Place Romaine Halves on Heated Grill and Close Cover. Turn After 4 to 5 Minutes. Grill For Additional 4 or 5 Minutes. When Removed from Grill the Romaine Should Be Wilted, and Only Slightly Charred on the Ends. |
|
11
Done
|
Place Romaine Half on Serving Plate, Cut Side Up. Drizzle of the Dressing on Each Romaine Half and Sprinkle Remaining Cheese and Toasted Pecan Pieces on Each Serving. |
|
12
Done
|
Serve Warm. |
