tab-nourish2Salad rapture!
Transition into winter…

Grilled Romaine Salad inspired by El Meze

Grilled Romaine Salad inspired by El Meze

This is my favorite salad for a warm and hearty transition into winter.
You will need:
A head of romaine lettuce (As a side salad a half per person is probably fine. As an entree salad, you might serve a whole head – two halves… it wilts a little – in a good way)
a fruity olive oil
cherry tomatoes (optional)
lemon (with
extra on the table)
nice Parmesan cheese
chicken (optional and either grilled or rotisserie)
steak (also optional)
salt and pepper
I always use organic when possible.
*I plated this with a slice of Saga Blue cheese when I made this lunch for my friend, Liz.

You will need either a BBQ grill or a grill pan. Slice the head of romaine in half, wash lettuce and (this is important!) dry it fully. Give the romaine a light coating of olive oil and season it with salt and pepper to your liking. Grill it until there is a little brown and it begins to sweat. Not too long… you’ll want a contrast between the raw and seared lettuce. Plate the half of romaine, quickly squeeze lemon liberally (at least that’s how I like it), add the cheese, meat and tomatoes (use what you enjoy and think of it as a blank canvas… avocado, anchovies, diced cucumber… be creative).

*This recipe is inspired by Chef Fred Muller’s Grilled Caesar Salad at El Meze restaurant in Taos, New Mexico, yum!