When our patios are back open for business, tidying up the grill area is a top priority. An outdoor spring clean-up nudges cold weather recipes from our head and makes space for warmer weather stuff. Like swapping your sweaters for shorts, or jorts in Mindy’s case.
Smart home cooks love the creative spark of seasonal change-ups. You can’t wait for them. Stews, soups, braises, crock pots, casseroles, all seem a bit too comfortable when the daffs are pushing up. Lighter, leaner, crisper ideas dominate the menu.
Cheater Chef Grilled Salad brought to us by Philip Bernard, is a fits the shift to grilling season. All in, it’s quickly grilled romaine (and radicchio) drizzled with olive oil and fresh lemon, topped with grilled croutons and parmesan curls.
What steak wouldn’t share a plate with this beauty?
- 3 slices crusty Italian bread (for about 2 cups)
- Olive oil (you’ll need about 1/3 to ½ cup total)
- 1 large garlic clove, peeled
- 1 large or 2 small heads of romaine lettuce, cut in half lengthwise (rinsed and dried)
- 1 medium head radicchio, cut into thick slices
- Salt and pepper
- Juice of one lemon
- Parmesan cheese shavings, to taste (use a chunk of good Parm)
Lightly drizzle olive oil one side of each bread slice.
Grill bread until over medium-high heat until toasted, about 2 minutes per side.
Rub garlic lightly over one side of each toast. Cut toast into bite-sized cubes and set aside.
Drizzle olive oil over rimmed baking sheet pan or platter.
Add romaine and radicchio turning to coat all sides with oil.
Place them on a hot grill and sear about a minute per side.
Grill the lettuce just long enough to pick up some smoky flavor, but don’t wilt or burn it.
Cut grilled lettuces into chunks and place in a large salad bowl.
Drizzle with additional olive oil, until just slightly shiny. Sprinkle with salt and pepper and toss. Squeeze the juice of half the lemon over the salad.
Toss and taste. Adjust with lemon and salt to taste.
Toss in the croutons and top with Parmesan shavings. Six servings.