Please Don’t Ask Me What I’m Grilling.
My neighbor walked by when I was BBQing this. I thought to myself… Please don’t ask me what I’m grilling.
“Hi neighbor, it smells good, what are you grilling?”
What would I say? “UUmmmmm, a halved head of Romaine Lettuce.” It just sounds so, like where’s the beef. I didn’t even have anything else to tack on to the answer. Thank God he didn’t ask 🙂 .
I’ve loved the Grilled Romaine Salads I’ve had in a few restaurants and wanted to capture that same flavor, so I gave it a try. And… I HIT IT first attempt.
Wow, it’s really good. It’s funny that I found myself looking for the brownest Lettuce pieces when eating it, typically uncommon with Salads. A quick grilling adds such great flavor. Since I’ll be grilling more Romaine in the future, I’ll most likely be tacking on a Fillet, Hamburger, or something.
The Dressing was made of White Balsamic Vinegar, Olive Oil, Dijon Mustard, Salt, Sugar, and freshly ground Pepper. I added Pecan Pieces and ate every bite, down to the very last smokey leaf piece. However, Pine Nuts and Pumpkin Seeds are generally preferred on this Salad.
Related Links:
I found the White Balsamic Vinegar at Trader Joe’s. http://www.traderjoes.com/labels_and_lists.html
oh man. i’m trying this out tonight. congratulations on your many successes this year,and i look forward to seeing your inevitable skyrocketeyness to great heights in the new one! I have a cooking recipe site as well.
I found your blog on Friday via Google while searching for grill recipes and your post regarding Please Don’t Ask Me What I’m Grilling. « Nibbles of Tidbits, a Food Blog seemed interesting. I have a few websites of my own and I must say that your site is really top tch. Keep up the great work on a really high class resource.
Thanks for creating a really informative site. It’s more than most people do! The Please Don’t Ask Me What I’m Grilling. « Nibbles of Tidbits, a Food Blog was very helpful indeed. Jeremy.
Very informative I will be linking back to you from my site and going to look around at your other posts.
The White Balsamic Vinegar is a wonderful touch to this dish. Belgian endive is really my favorite to saute or grill. I marinate the leaves with olive oil, garlic (even some tamarind juice). Once I served the dish, as an appetizer, with a dollop of three different chutneys — that was a crowd pleaser.