GRILLED ROMAINE & RADICCIO SALAD WITH ASPARAUS AND BALSAMIC VINAIGRETTE
Ingredients
Dressing
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tbsp red wine vinegar
- 1 heaping spoonful of Dijon mustard
- 1 tbsp honey
- 1 garlic clove, grated
- 1 tsp salt and pepper
Salad
- 2 heads of Romaine
- 1 small head of radicchio
- 1 bunch of asparagus
- 1 lemon
- 1/4 cup shredded parmasan cheese
- drizzle of balsamic vinegar
Instructions
- Heat your grill to high. Slice the romaine heads in half lengthwise, keeping the core at the base in tact as much as possible. Slice the radicchio is half and snap off the ends of the asparagus. Slice lemon in half. Place everything on a cookie sheet and drizzle with a healthy amount of olive oil, sprinkle with salt and pepper. Rub everything really well so it’s coated thoroughly. Lastly, drizzle some balsamic vinegar over all of it.
- To make the dressing, combine all ingredients and shake or blend well.
- Grill everything until a nice light char forms. Watch the lettuce as it is the most delicate and will cook the fastest. You want it lightly grilled, but still crunchy. The asparagus with trun bright green and take on some grill marks, it’s done after about 6 minutes if you like it crunchy, more if you prefer a softer texture. Char the lemon really well, cut side down.
- Remove everything from the grill and chop roughly, squeeze the lemon over. Drizzle with the vinaigrette and sprinkle with an ample amount of cheese.
