Chef Brian Ross was in to give us ideas for a 5 course Valentine’s Day dinner.
For a different way to making a salad Brian grilled the Romaine lettuce first before adding his toppings.
Below you will find the recipe Brian made on air:
Grilled Romaine Salad: a great base for a number of savory toppings
Romaine Lettuce 1 large or 2 small heads
Extra Virgin Olive Oil 2 tbsp.
Balsamic Vinegar 1 tbsp.
Salt & Pepper TT ea
Split the head(s) of romaine down the center. Liberally drizzle each cut face with oil, vinegar, salt and pepper. Set aside for ten minutes. Preheat your grill to medium high. Be sure your grill rack is clean and lightly oiled. Place the lettuce on the grill, cut side down, and grill for about 2 to 3 minutes or until you can see grill marks on the lettuce and it has wilted only slightly. Remove from the grill and plate grilled side up. Top with your combination of the following ingredients:
(crumbled gorgonzola; crumbled feta cheese; crumbled goat cheese; diced smoked gouda; shaved parmesan; diced pancetta; crumbled bacon; thin sliced prosciutto; capers; minced garlic; diced red onion; sundried tomatoes; grape or cherry tomatoes; smoked sea salt; balsamic glaze; pesto) and be prepared for a trip to taste bud nirvana!