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Sunday, March 2, 2014

Grilled Romaine salad with honey-mustard dressing

If you haven't heard of grilled salad before and you think it sounds like a bad idea, your world is about to be expanded. Just give it a try, and then marvel at your previous level of prejudice. :)
Easy-peasy to make and wonderful while it's still hot. Enjoy. 

Last year: Spaghetti aglia e olio e peperoncino (Italian) (vegan).
Two years ago: Mini chicken skewers (oven-baked) with satay sauce (Indonesian).
Three years ago: Peanut butter hot chocolate milk, Chicken with peanut butter sauce (Thai) and Pigs in a blanket (British).

Ingredients (serves 2):
  • 2 large Romaine salad heads
  • a bit of olive oil to brush
  • 1 tablespoon honey
  • 2 tablespoons Greek yogurt
  • 1 teaspoon French mustard
  • 1/2 teaspoon vinegar
  • salt and pepper to taste

Heat a grill pan over medium-high heat. Mix the honey, yogurt, mustard, vinegar, salt and pepper in a small jar to make the dressing.

Cut the lettuces in half, lengthwise. Brush them with olive oil all over (I prefer to use my hands and just rub the oil in them). Put them on the heated grill:

Keep them for 2-3 minutes on each side. Transfer to serving plates and drizzle the dressing over them. It's done, dig in! :)

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