We have had a glorious run of sunny warm, well warm for Seattle, days. Dinner seems easier when I can use the outdoor grill. It opens up a whole new run of recipes we haven’t had since last fall when I scrubbed up the gas barbecue and covered it for the winter. And joy of joys: when I opened the lid the grills weren’t covered in nastiness not fit to describe here. Nothing kills a good spring buzz more that a moldy barbecue that requires complete sanitizing before it can be used.
So If you are enjoying some outdoor grill time too, I thought I would share this simple recipe for a salad.
Grilled Romaine Salad
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
1 Tablespoon extra-virgin olive oil
1 tablespoon cider vinegar
1 Tablespoon balsamic vinegar
Whisk it all together and add Kosher salt and black pepper to taste
Trim romaine and cut in half length wise. Drizzle a little olive oil over the halved heads of lettuce. Lightly grill these on a hot grill 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.
I adapted this recipe from this one I found online.
Share a link to your spring recipes below. I am always looking for something yummy to add to the meal rotation.