Grilled Romaine Salad

I love a good salad… which I think is probably no surprise. It’s like a whole garden in a dish full of lots of yummy and healthy stuff! You can do romaine with spinach and purple cabbage and red onion and black beans and corn and feta cheese and green pepper and quinoa YUM just a rainbow on your plate. But I will admit, sometimes even I get a little bored with salad…

One of the biggest hacks I’ve found while being vegetarian is to eat your veggies HOT. Yup, give ’em a quick saute and for some reason it tricks your body into feeling fuller. That’s the hardest part of switching to veggies instead of meat… your stomach doesn’t view the vegetables as a full meal and makes you feel hungry because it thinks it needs more. But eating food hot makes your body think it’s eating a full, substantial meal and helps those other cravings melt away!

Whether you’re trying to switch to the vegetarian lifestyle or just bored with your normal chef salad, this grilled romaine is key.

It is seriously so life changing! Grilling salad? Sounds weird, I know but it totally changes the taste of it. I mean, you don’t even have to pull apart the lettuce to make this salad! Pro tip: you can just as well top it with some extra crispy bacon if you’re a carnivore for a little something special.

Ingredients 
Dressing::
1/4 cup mayonnaise
1 lemon, juiced and zest from half
1 garlic clove, minced
1 tablespoon olive oil
salt & pepper, to taste
Salad::
2-3 romaine hearts
3 tablespoons olive oil
salt & pepper, to taste
shaved Parmesan, to garnish

ASP-238BC or any of the Grillets
4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes

Directions
1. Turn on the Grillet and preheat to 400 degrees
2. While the Grillet is heating, in a bowl mix together the dressing ingredients then set aside
3. Cut the romaine hearts in half with he ends still intact so that they hold together
4. Put the 3 tablespoons of olive into a small bowl and season with salt and pepper
5. Brush the cut side of the romaine hearts with the seasoned olive oil
6. Put the romaine hearts in the Grillet, two at a time with the cut sides down
7. Grill for about 5 minutes until lightly charred and you can see grill marks
8. Remove from the Grillet and plate with cut sides up
9. Repeat until all of the lettuce is grilled
10. Drizzle the lettuce with the dressing and shaved Parmesan, then serve

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