Brad went grocery shopping a few days ago and brought back a large bag of organic hearts of romaine. I took a quick look in the pantry and discovered a jar of artichoke hearts and a jar of sundried tomatoes in olive oil. As I julienned the sundried tomatoes into little strips I felt a little smug for having a well stocked pantry with a wide variety of spices, noodles, rice, and jars of the above mentioned ( it does not work out that way all the time ;) It saves me from running to store for every little thing.
I have been curious about grilled salads for some time now but never really to around to make it. This recipe was created as I gathered and chopped the ingredients.
Have the ingredients prepped before you start grilling as this comes together very quickly. I grilled the halved lettuce, cut side down drizzled with some olive oil and a sprinkle of hot chili flakes for maybe a minute on high heat , chopped it up and added it to a big bowl with the rest of the ingredients. We had this salad with grilled pork chops with peach and bourbon sauce...Stay tuned for that recipe!
Grilled Romaine Salad
2 whole romaine hearts -washed and halved
sea salt to taste
freshly ground black pepper to taste
pinch of hot chili flakes
a handful flat leaf parsley
a few sprigs of fresh basil
5 pieces sundried tomatoes - sliced
6 pieces of artichoke hearts
freshly grated parmesan cheese
1/2 tsp balsamic vinegar
Preheat grill to 400 degrees.
Wash and half 2 heads of romaine lettuce. Brush halves with some olive oil and sprinkle a pinch of hot chili flakes.
Grill for about half to one minute or until the lettuce halves are just starting to char. Just keep watchful eye on it, even better if there are some libation on hand!
Cut sundried tomatoes into slivers, drain 6 artichoke hearts. I left the artichoke hearts whole. Tear the herbs and toss everything in a large bowl. Drizzle some balsamic vinegar onto the salad and shower with some freshly grated parmesan cheese over it. 3 large servings.