Grilled Wedge Salad

I have always thought wedge salads sounded fancy, but they always seem to be topped with blue cheese -ick. When my friend Michael was here he mentioned a grilled salad. I knew that was  how I wanted to venture into this.

So I got a nice size romaine lettuce from the farmer's market and went for it. Wowza it was really tasty. Hubs doesn't like thinking of salads as meals but he was really a fan of this one and suggested we do it again soon. The flavors we ended up using all went together really deliciously! The smokey grilled flavor really brought this to life!

1 large head of romaine lettuce, pull off any wilting leaves and chop of the top inch of it
1 zucchini; halved
1 avocado; halved
feta for topping

for dressing:
4 tbs oil
2 tsp balsamic vinegar
1 1/2 tsp djon mustard
few grinds of salt and pepper

1   heat up the grill and lightly brush the cut portion of the zucchini with oil
2   place the zucchini and avocado, cut side down, on the grill
3   then mix together the dressing ingredients and brush onto the outside of the romaine and drizzle some inside it as well, use about 1/2 of what you made
4   once the zucchini and avocado are pretty warm move them to a less hot place on the grill and put on the whole head of romaine
5   grill it for about 3 minutes on each side, the tips should start to blacken
6   once it's almost done remove the zucchini and avocado, slice the avocado
7   then cut the romaine in half lenghtwise (or hotdog is the way my art teacher always described it)
8   serve with avocado slices, feta, and more dressing on top and then cut away looking all fancy with your wedge salad :)

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