Grilled Romaine Salad
Serves 2
Here is what you need:
1 head Romaine lettuce
2 slightly thick onion slices
10 grape or cherry tomatoes
olive oil for brushing on vegetables
fresh ground pepper
Here is what you need to do:
Heat your grill or grill pan to medium high. Split the lettuce in half-length wise and slice across the top of the lettuce. Save that lettuce for a salad in the near future. You can trim the stalk a little but keep it intact so your lettuce holds together.
Using a toothpick skewer your onion slices so they stay in-tact. They may fall apart some on the grill but that’s OK. Slice you tomatoes length wise. Brush the cut sides of the lettuce and tomatoes with oil, brush both sides of the onion with oil. You can season with salt and pepper if you like.
Place the lettuce and tomatoes cut side down on the grill. Put the onions on the grill. Grill everything until it’s slightly charred, flipping the onions halfway through.
On a salad plate or main plate place the lettuce then put the onions and tomatoes along the side and top with dressing.
You can add more stuff to this salad like grilled bell peppers feel free. You could also top with some bacon crumbles or whatever you like!
Herb Filled Ranch Dressing
Here is what you need:
½ cup half and half or buttermilk
½ cup sour cream
1 cup mayonnaise
Fresh chopped herbs – use a combination you like. It should add up to about ½ cup of herbs. ( I used parsley, basil, oregano, dill, fennel and chives. (Note the oregano and fennel can overpower the other herbs so use less of them if using at all.)
3 tsp white wine vinegar or a bit more to taste
2 tsp Worcestershire sauce
Kosher salt and fresh ground pepper to taste
Here is what you need to do:
Combine the mayonnaise, half and half, sour cream, herbs, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Make sure you taste this dressing and adjust if needed. Chill for a couple of hours before serving. Note this makes more dressing than you will need, save the extra for next time.