This is the recipe featured this week on the Morning Mix with Chef Brian. It was inspired by one of my favorite Chefs, Melissa Chaiken from the Fiddlehead Restaurant, Thanks Chef Mel for SO many wonderful flavors! Grilled Romaine Salad A great base for a number of savory toppings. Works very well accompanied with a mixed grill of skewered meats like miso glazed salmon, chicken souvlaki or beef sate. Serves 2 Ingredients Romaine Lettuce 1 large head or 2 small Extra Virgin Olive Oil 2 tbsp Balsamic Vinegar 1 tbsp Salt & Pepper TT Split the head(s) of romaine down the center. Liberally drizzle each cut face with oil, vinegar, salt and pepper. Set aside for ten minutes. Preheat your grill to medium high. Be sure your grill rack is clean and lightly oiled. Place the lettuce on the grill, cut side down, and grill for about 2 to 3 minutes or until you can see grill marks on the lettuce and it has wilted only slightly. Remove from the grill and plate grilled side up. Top with your combination of the following ingredients and be prepared for a trip to taste bud nirvana! Crumbled Gorgonzola Crumbled Feta Cheese Crumbled Goat Cheese Diced Smoked Gouda Shaved Parmesan Diced Pancetta Crumbled Bacon Thin sliced Prosciutto Capers Minced Garlic Diced Red Onion Peppadew Peppers Sundried Tomatoes Grape or Cherry Tomatoes Smoked Sea Salt Balsamic Glaze Pesto Sauce
Posted on: Thu, 11 Jul 2013 12:43:10 +0000