My way of going all in on summer is to grill.
If I’m not inside in the kitchen, I’m outside on our back deck cooking.
We’ve been using the grill so much lately that I live in fear that our tank will run out of gas.
And of course, it happened the other night.
Our dinner plans were derailed when the flame went out and the sufficient heat needed to fully cook anything was gone in a couple minutes.
I dashed inside to preheat the oven.
Thank goodness, the meal was saved. I was disappointed because I knew it would have been that much more delicious if it was cooked over an open flame like I had originally planned.
A plan B is always important, right?
The next day I went to exchange the propane tank. I also bought another one as a backup.
With the grill fueled up again, I had the urge to cook everything outside on those grates.
I had to make up for lost time even though it was less than a day of grilling time lost.
That’s when I made this grilled romaine salad.
I’ve been on a romaine kick lately. It’s such a versatile lettuce that works with pretty much everything. Veggie toppings, fruit, nuts and cheese.
First I whisked together a vinaigrette with white wine vinegar, garlic and oil.
Next I halved heads of romaine lengthwise and brushed them with the vinaigrette.
In minutes the leaves took on a slight char. Some were crispy at the edges.
Alongside the romaine, I grilled bread for croutons.
To finish the salad, I topped each romaine half with cherry tomatoes, blue cheese and chives.
Then I drizzled on additional vinaigrette on the the grilled romaine salad before serving.
Grilled Romaine Salad
- Prep Time: 10 minutes
- Cook Time: 4-6 minutes
- Total Time: 14-16 minutes
- Yield: Serves 4
1 garlic clove, minced
2 tablespoons minced chives plus more for serving
2-1/2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 heads of romaine
2 slices thick country bread
1/4 cup crumbled blue cheese
1/2 cup cherry tomatoes, halved
Preheat a gas or charcoal grill to medium heat.
For the vinaigrette, combine the garlic, chives, white wine vinegar, salt and pepper. Slowly whisk in the olive oil.
Cut the romaine in half lengthwise leaving the root intact. Brush the romaine and bread with the vinaigrette. Grill until everything is lightly charred about 2-3 minutes per side. Tear the bread into smaller pieces.
Serve the romaine drizzled with vinaigrette and topped with blue cheese, tomatoes and chives.