Brussels Sprout and Apple Salad
This Winter Salad uses Brussels Sprouts and Apples to create fresh flavors using seasonal produce of the cooler months, goes with your favorite grilled meat
By: Saffron Hodgson
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Grilled Romaine Salad
Tender hearts of lettuce are lightly grilled and warmed through in this Grilled Romaine Salad. Topped with a homemade vinaigrette, you can add blue cheese and bacon crumbles for even more flavor.
A simple homemade vinaigrette is made with oil, vinegar, mustard, and garlic. The homemade dressing makes for plenty of leftovers to use on other salads, or double the amount of romaine lettuce to feed a crowd.
If you need to wash the lettuce make sure you do it early in the day, as being wet when placed on the grill causes it to steam and make the lettuce go soggy.
| Recipe Origin | America |
|---|---|
| Rating | |
| Servings | 2 |
| Preparation | 15 min 00:15 |
| Cook | 1 min 00:01 |
| Ready in | 16 min 00:16 |
| Difficulty | Seasoned |
| Cooking Method | Grill |
| Ingredients | Salad Greens |
| Equipment | Grill |
| Recipe Type | Salad Side Dish |
| Cooked With | BB Charcoal |
Ingredients
Vinaigrette Dressing
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 clove minced or crushed garlic
1 teaspoon ground mustard
salt and pepper, to taste
Salad
2 teaspoons garlic powder
1/2 cup freshly grated Parmesan cheese
salt and pepper, to taste
2 tablespoons olive oil
juice from 1/4 lemon
1 head romaine lettuce, split lengthwise with the outer leaves removed
Recipe Directions
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Vinaigrette Dressing:
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Whisk together all the ingredients and set aside until ready to serve.
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Salad:
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Preheat a grill to medium-high heat.
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In a small bowl, mix together the garlic powder, cheese, salt, and pepper. In a separate bowl, mix together the oil and lemon juice.
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Drizzle the lettuce halves with the oil mixture and season with the cheese mixture.
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Grill over direct medium-high heat for 30 to 40 seconds per side, just enough to warm and wilt.
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Top with the dressing and serve.
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