Summer Grilled Salad
We grill everything else..why not grill salad? This is a fun way to mix up your usual side salad during the summertime, and it is very customizable!
Roasted Vegetables for Topping
- 1 cup cherry tomatoes halved
- ¼ red onion sliced
- 3 medium carrots cut into coins
- 1 tbsp olive oil
- Sea Salt
- Freshly cracked black pepper
- 2 heads romaine lettuce
- 2 tbsp olive oil
- Sea salt & pepper
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 1 tsp dijon mustard
- sea salt & pepper
- 1 tsp honey
- ¼ cup pepitas (pumpkin seeds)
- Freshly shredded pecorino romano cheese (optional)
In order to roast your vegetables for topping the salad, you can either choose to do this in your oven or right on the grill, in a grill pan. (I like to do everything on the grill if I can). Begin by coating your roasting vegetables (tomatoes, onion, and carrots) in the olive oil and salt and pepper.
If roasting in the oven, put on a baking sheet covered in parchment paper for 20-25 minutes at 400 degrees.
If grilling, put on a grill pan and grill at medium/high heat for about 20 minutes, stirring once or twice to be sure they don't burn.
While the tomatoes, carrots and onion are cooking, prepare your romaine by cutting the heads directly in half, the long way. You should cut the base of the head in half so that each half still stays together.
Brush both sides of each lettuce head with the olive oil (you should have 4 now that you cut them in half).
Sprinkle with salt & pepper.
Use this time to also make your salad dressing. Mix together all the ingredients in the salad dressing and set aside for later.
When there is only 5-10 minutes left on the roasting vegetables, place the heads of romaine directly on the grill at medium heat.
Cook each side for about 3-4 minutes before flipping to the other side to cook.
Take the romaine off the grill when it is a little wilted and has brown edges.
Immediately top with your roasted vegetables and then sprinkle with pepitas and freshly shredded pecorino romano, if you choose.