The grill: not just for meats anymore.
If you’re looking to jazz up your vegetable sides and feel like you’re a fancy pants, have a grilled salad at your next meal. It is really stupid simple to do, but creates an impressive visual and is a nice twist on salad.
Grilling works particularly well on more bitter greens, such as radicchio or escarole, and the smoky, slightly charred flavors moderates the bitterness and is complemented by the remaining crunch. Of course, many a grilled salad recipe uses heads of romaine, so feel free to use what you have! The key element is to ensure that you have a head of lettuce and not a set of leaves.
You will need:
- 1 head of escarole (or radicchio or romaine)
- olive oil
- salt & pepper
- While your grill is heating, slice the head of escarole down the center, trying to keep most of the leaves attached to the stem end. If some fall off, don’t worry, just throw them on the grill on their own. They’ll be fine.
- Brush the halves with olive oil on both sides. Then sprinkle with salt and pepper.
- Grill for about 90 seconds each side.
I served this with some tilapia fillets seasoned with Trader Joe’s South African Smoke and pan-seared in ghee and a side of baked squash that was mashed with butter, salt, and chili powder. Lately, I have been roasting my squash whole (seeds and all!) and then removing the seeds and scoop out the flesh. Not only does this save time, it prevents me from accidentally stabbing myself with a knife while hacking away at a hard squash. Win-win.
Fancy dinner for about 10 minutes of total work time? Boom.