Wednesday, June 11, 2014


I'm not trying to brag, but, um... I'm kind of turning into a grill master. I love the flavors that  appear when cooking over an open flame, so I've been putting anything and everything I can on the grill.

Last night was no different, I decided to take advantage of the perfect grilling weather and whip up a simple dish for dinner. Rather than making a large meal that takes 45 minutes to an hour to prepare I thought I'd keep things light and make a salad that was ready in less than ten minutes.

I call this a caesar salad, but in reality there isn't any caesar dressing on it. However, I have included a majority of the ingredients that are in a caesar dressing you get what I mean, right?

Anyway, to make this salad as a main dish for one or split as a side dish for two you'll need:

- 1 head organic romaine lettuce
- 2 tablespoons olive oil
- salt & pepper to taste
- handful of cherry tomatoes
- can of anchovies
- parmesan cheese
- 1/2 baguette
- 1 garlic clove

Start by turning the grill on medium heat. Then rinse the lettuce and let it dry completely. Once dry drizzle olive oil on both sides and season with salt and pepper.
Slice the baguette in half and rub the garlic clove around the inside of the bread (this is a simple way to add great flavor) and if you'd like brush on a little EVOO.

When you think the grill is heated take a pair of long tongs and remove the grate so you can spray it with non-stick spray. Then place the grate back over the flame.

Add the romaine hearts to the middle of the grill on medium heat.

Let the lettuce sit for about two minutes on each side or until you see the ends of the lettuce char.

As soon as you see some of the ends crisp up remove the lettuce from the grill, plate it, and add the baguette to the grill.

After about 3 minutes the bread should have a nice crispy crust on the edges, so remove it and turn off your grill.

To plate the dish you can either leave the romaine heart whole and cut it as your go or chop it up and incorporate all the ingredients; it's up to you. Whatever you decide add the tomatoes, parmesan, and anchovies.

Grab yourself a large glass of wine, sit outside, and enjoy your salad in the summer breeze!
I think next time I'm going to add some bacon and gorgonzola cumbles, what do you think?!

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