Grilled Salad Recipes
GRILLED ROMAINE SALAD
Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Provided by JGLOTZ
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
- In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
- Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
- Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g
GRILLED SALAD
Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Whisk mustard, vinegar, shallot, and 1/4 cup olive oil. Season with salt and pepper.
- Heat grill to high. Slice polenta into thirds lengthwise, drizzle with olive oil, and season with salt and pepper. Grill polenta until lightly charred, 2 minutes per side, then cut into croutons. Drizzle romaine and radicchio with olive oil and season with salt and pepper. Grill lettuces, cut sides down, until slightly wilted and charred, about 1 minute. Arrange greens and croutons on a platter and drizzle with vinaigrette.
Nutrition Facts : Calories 290 g, Fat 17 g, Fiber 5 g, Protein 4 g, SaturatedFat 3 g
GRILLED ROMAINE SALAD WITH BLUE CHEESE
Provided by Alex Guarnaschelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the grill to medium.
- 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.
- In a large bowl, toss 4 of the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill 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 the halves to a large platter. Spoon a little dressing on each.
- On a flat surface, finely chop the rest of the romaine and add it to a medium bowl. Add the remaining vinaigrette, a touch of lemon juice and the basil leaves. Toss to coat the romaine.
- Top the grilled romaine with some of the chopped, dressed romaine. Garnish with crumbled blue cheese and serve immediately.
GRILLED CAESAR SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high heat.
- In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
- Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
- Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
- Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.
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- In a medium bowl whisk together mayonnaise, lemon juice, anchovy paste, mustard, garlic, salt, and pepper.
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- Depending on the size of your grill, you may need to grill in batches. Cooking times will vary with each of the vegetables, so it's just a matter of checking on them regularly and removing them when they're done to your liking - you'll want a good set of tongs for flipping the vegetables. I like the onion to get nicely softened, so that always takes the longest. I prefer the ears of corn to have some char, but to not be completely cooked - so we set the ears on the hottest part of the grill to get some quick char, and then remove them. The asparagus always cooks the fastest. Once the vegetables have charred and are cooked/softened to your liking, remove them back to the rimmed pan.
- Once the vegetables have cooled enough to handle, cut the kernels from the corn and chop the rest of the vegetables into bite-size pieces, about an inch or so in size. Place everything into a large-ish serving vessel - I like to use a low, wide bowl. Add the tomatoes and fold everything together. Drizzle with a bit of the herby lemon vinaigrette, and then fold. Add more vinaigrette if needed. Sprinkle with blue cheese. Serve just slightly warm or at room temperature.
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- Remove from grill. Sprinkle with more salt and pepper, drizzle with remaining olive oil. Squeeze fresh lemon juice over each half. Use a grater to shave lots of fresh parmesan on each halve. Serve.
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