A Radically Delicious Recipe: Why Not Grill a Salad?

18 May

Grilled Romaine & Roma Tomatoes with Parmesan Vinaigrette
This might be the perfect weekend to rev up your barbecue skills. All you need are some juicy thick steaks to complete the meal and serve them with my green “magic sauce” below — its a vibrant salsa verde that is as easy to make as it is addictive. The salad takes only a few minutes on the grill until the lettuce and tomoatoes slightly blacken, imparting a desirable smoky taste and tender texture. Fresh oregano is a must. Follow with an offering of gorgonzola dolce and sweet grapes. Grill some marshmallows and drizzle with a little balsamic vinegar. No one has ever done that before!

3 very large romaine hearts
6 large ripe plum (Roma) tomatoes
2/3 cup olive oil, plus more for brushing
3/4 cup freshly-grated Parmigiano Reggiano
1 large clove garlic
2 tablespoons freshly-squeezed lemon juice
1 teaspoon white balsamic vinegar
3 flat anchovies in oil
3 tablespoons fresh oregano leaves

Cut romaine in half lengthwise. Cut tomatoes in half through the stem ends. Put 2/3 cup oil in a food processor. Add 1/2 cup cheese, garlic, lemon juice, vinegar, anchovies and 1 tablespoon water. Process until smooth; add freshly ground black pepper to taste. Brush romaine and tomatoes lightly with oil. Sprinkle with salt. Grill over medium heat 1-1/2 to 2 minutes per side, until lightly charred. Transfer to a large platter. Drizzle with dressing and sprinkle with remaining cheese. Garnish with oregano. Serves 6

Magic Green Sauce (from Radically Simple)
It takes only minutes, and four ingredients, to make this radically delicious sauce. That’s magic enough, but the flavors coalesce so that even guests who don’t think they like cilantro probably will.

1 cup packed cilantro leaves with a bit of their stems
1/4 cup capers plus 2 tablespoons brine
2 tablespoons chopped scallions, white part only
6 tablespoons olive oil

Combine the cilantro, capers, brine, and scallions in a food processor. Slowly add the oil and 2 tablespoons water; process until almost smooth. Add salt and freshly ground black pepper.

Enjoy the weekend.

One Response to “A Radically Delicious Recipe: Why Not Grill a Salad?”

  1. Peggy Steldt June 5, 2012 at 4:31 pm #

    I tried this recipe from the Lunds and Byerly’s real food magazine. Loved it and have had requests for the recipe from others!

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