Salad... ;) That's right, I said Salad.
I have to shout out to another BakeSpace friend, Cweich - Cathy, for telling me about this. The original recipe can be found here at Epicurious.
Grilled Salad in Caper Dressing
1 1/2 TB Champagne Vinegar
1/2 tsp Grey Salt
1/4 tsp Ground Green Pepper
2 TB minced Shallots
1 TB Capers, rinsed and drained
1/2 TB Dijon mustard
optional -1/2 tsp Orange Blossom Honey
1/4 cup Extra Virgin Olive Oil
2 hearts of romaine lettuce, halved lengthwise, core left intact
Shaved Manchego or Parmigiano-Reggiano cheese
Preheat barbecue (medium-high heat).
Mix vinegar and salt together to ensure it dissolves.
Add the next 6 ingredients in small processor
and blend until almost smooth.
Place romaine, cut side up.
Spray with romaine hearts with olive oil. (this is where I deviated from the recipe, you are suppose to toss the heads with 1/2 of the dressing)
Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
Transfer 1 romaine spear to each of 4 plates.
Drizzle with dressing,
Sprinkle generously with shaved Manchego or Parmigiano-Reggiano cheese, and serve.
Deliciously different and exciting..!! I will be making this many many more times this summer... Especially when I can actually use my grill. I'm sure you noticed that I was using a grill pan. It appears that I am the victim of yet another theft of my charcoal. That's 3 bags so far this year. grrrrrrr!! But, this salad is just as good in a grill pan.