It’s grilling time and who doesn’t enjoy a salad with their grilled steak? Steak with Grilled Potato. While your Aroma 3-in-1 Grillet is still hot, why not sear your greens and turn that boring ho-hum salad into bites of warm, smoky, charred sweetness?! By the time your steak has rested for 5 minutes, your salad is done!
Prep time: less than 10 minutes
Cook time: less than 5 minutes
1 medium size head of Romaine, halved
Walnut or olive oil, as needed
1 large honey crisp apple, or another firm sweet apple
6 oz fig goat cheese, crumbled
¼ cup walnuts
Salt and pepper
Have all ingredients ready as this dish goes together quickly and should be eaten at once.
Heat up the Grillet to 350 degrees. Liberally brush both sides of the apple slices and romaine halves with walnut oil. Place the sliced apples on the grill and cook on both sides until lightly caramelized and grill marks appear. Remove and set aside.
Turn heat up to 375 degrees. Set the Romaine leaves cut side down on the hot grill, pressing down with the back of a spatula for 20 – 30 seconds for a quick sear or until grill marks appear. Flip and repeat on other side. Be careful not to overcook as the leaves will turn soft and limp.
Divide the grilled leaves on salad plates. Season with salt and pepper. Top with apple slices, walnuts and crumbled goat cheese. Drizzle with a light vinaigrette and serve!
½ tsp prepared mustard
¼ cup white balsamic vinegar
3 tbsp apple juice
1 tbsp honey
3-4 tbsp walnut oil
In a small bowl, combine the mustard, vinegar, apple juice and honey. Slowly whisk in the walnut oil until thoroughly mixed. Drizzle over salad.
Over To You
What is your version of grilled salad? Share and inspire us.