I’ve never been a big grill guy. In general, cooking on the grill never really appealed to me to much because I’m not a huge meat eater. Burgers, ribs, wings, they are all good, but definitely meals I’d prefer someone to prepare. With that, we never bought a grill. We were that family. The only people living the suburban dream without a backyard grill. But a few summers ago, my dad was upgrading his grill and I gave me his old one. Great, now I have a grill! I got it just when I started to cook mostly vegetarian meals at home though. Now what? I didn’t want to pass up a free grill, but how much grilled asparagus can a guy make?
Not being familiar with vegetarian grilling I started to do some research and found some great ideas. One that I really liked was to grill salad. Grilled salad? You can do that? You sure can, and it’s fantastic!
The slightly charred leaves adds a bit of sweetness and a nice slight crisp. Lightly top it with this feta caesar dressing and you have a winning BBQ salad.
- 1/2 cup freshly grated Parmesan (about 2 ounces)
- 1/4 cup plus 2 tablespoons olive oil
- 1/4 cup plus 2 tablespoons vegetable oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves
- 1 teaspoon Worcestershire sauce
- For the salad mix: romaine, curly endive, and radicchio
- Cut the lettuce bunches in half.
- Brush with olive oil and grill cut side down for 1-2 minutes.
- Flip lettuces and grill for another 1-2 minutes or until desired amount of char.
- For the dressing: blend all ingredients together.
- If dressing is too thick, add more olive oil, or water to thin it out.