We wanted to fire up the grill one last time this year, and instead of a traditional salad, we cut some romaine hearts in half and grilled them quickly just to get some nice char marks on them. For dressing, I mixed some lemon juice and grainy dijon with salt and pepper, and whisked in a stream of extra virgin olive oil until it was a nice consistency. My in-laws thought that grilled salad sounded really weird, but this won them over!
No comments:
Post a Comment