Springtime Salad

Spring brings back all the fresh picks, and also has us dusting off our grill. My absolute favorite salad of ALL time is grilled romaine with a lemon parmesan dressing. It’s easy to make and is a unique pick that dinner guests will love, too. Don’t let warm salad scare you - it’s delish!

To start, rinse your romaine hearts and let them dry. Then, halve it down the center lengthwise. We love using the denser Artisan Romaine but any romaine will do. Remove any super loose leaves. Then, use an olive oil mister (we have this one) to lightly coat it in olive oil. The sprayer is key, because you don’t want a thick coat of oil or it will get too soggy. The mister is a great way to cut down on calories too when prepping veggies, we use it all the time.

Sear each half on the grill, it’s as simple as that! It will wilt a little, but that’s okay. Serve as a full half with the dressing drizzled on top - or, chop it all and toss it in the dressing to make it easier. It’s meant to be served warm - so you’ll want to eat it right as it comes off the grill.

Dressing Recipe (this is plenty for 1 heart, or 2 servings)
Combine: 2 tbsp. olive oil, 1 tbsp. lemon juice, 1 clove minced garlic, 1/2 tsp. dijon mustard, 1/8 tsp. Worcestershire, 1/4 tsp. pepper and 2 tbsp. parmesan cheese. Mix together and drizzle on top.