I love the grill. Typically while I'm bbqing anything that takes some time to cook, like chicken, I'm throwing everything I can find on the grill - from peaches, to peppers to shallots (pop one or all of those into your coleslaw!) to lettuce.
Show off your grillin' skill with this savory, smoky salad. The romaine hearts, paired with creamy goat cheese, and our thick 25 Star balsamic is an eye opener.
Ingredients
One cleaned and washed head of Romaine Lettuce - cut down the middle.
1/2 cup French Feta
1/2 cup whole Marcona Almonds (blanched and roasted almonds)
1/2 cup pitted Castelvetrano olives (or substitute our green olive tapenade)
Salt and pepper to taste
1/8 cup Beautiful Altadena Extra Virgin Olive Oil, plus extra for drizzling
1/2 cup 25 Star Balsamic Vinegar
optional - artichoke hearts
To Grill the Romaine - Get your grill hot. For a real smoky flavor - use charcoal.
Using a pastry brush or your hands, cover both sides of the romaine with olive oil. Sprinkle with Salt.
Place open side down on the grill. You'll need to keep an eye on this. Once there are blackened char marks, turn each side over and grill another 1-2 minutes.
Assembly -
Chop the romaine as you would a normal salad. Add the feta, almonds and olives and sprinkle with salt and pepper. Toss. Then add a drizzle of oil to coat the ingredients if the oil from the grilling isn't enough. Then drizzle with Traditional Balsamic. Taste and make adjustments.
Serves 4
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