The Thrill of the Grill

A recipe for a three course meal you'll want to try this summer!



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Fascinated by the taste of grilled foods, I began my grilling career as soon as I was old enough to do so, safely! I learned the ins and outs of it through trial and error. Believe me, when you overcook enough steaks, you learn quickly. Inspired by grilling guru Bobby Flay, I began my quest to do it all on the grill. In the winter, I shovel a path to the Weber, brush away the snow and cook up a storm. Now that it's summer, things are a little easier!

Below is one of my favorite meals. Try it and experiment on your own. Whether you're entertaining guests or just want the chance to cook outdoors, the grill provides incomparable flavor. The possibilities are endless!


Grilled Romaine Salad

Grilled Romaine Salad with Blue Cheese Crumbles (serves 4 to 6)

Grill lettuce with a summer twist — it brings out the fresh flavor of the romaine.         

The Dressing:

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 1 teaspoon capers
  • 1 teaspoon kosher salt
  • 6 cloves garlic, peeled
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce, such as Tabasco
  • 6 anchovy fillets and 1/2 teaspoon of their oil
  • 1/2 to 3/4 cup olive oil

The Romaine:

  • 4 romaine hearts, halved lengthwise, washed and dried
  • Olive oil
  • Kosher salt
  • The juice of 1 lemon
  • 20 fresh basil leaves, washed, dried and chopped
  • 1 cup crumbled blue cheese, for garnish
  • 6 slices of crisp bacon, cut in ½” pieces
  1. Preheat the grill
  2. For the dressing: In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth. Add the Worcestershire, hot sauce, anchovies and 1/2 cup of the olive oil and blend until smooth. Taste for seasoning. Add the remaining olive oil if needed. Set aside.
  3. Brush the romaine halves with olive oil and season with salt and pepper. Put them on the grill in a single layer and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes; the romaine should feel slightly warm and tender. Transfer 7 halves to a large platter. Spoon a little dressing on each.
  4. Finely chop the additional grilled romaine and add it to a medium bowl. Mix in the remaining vinaigrette, a touch of lemon juice and the chopped basil leaves. Toss to coat the romaine.
  5. Top the grilled romaine with some of the chopped, dressed romaine. Garnish with crumbled blue cheese and serve immediately.

 

 

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