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Grilled Greek Salad

April 28, 2010

It’s hard to tell from the picture but the grilled in this Greek salad actually comes from the romaine. Grilling lettuce sounds like every carnivore’s nightmare but it’s easy to do and makes your lettuce juicy and smoky. Just slice straight through a head of romaine leaving the core intact. Brush both cut sides with olive oil, sprinkle with salt and pepper and flop, cut side down onto a hot grill until the lettuce begins to singe and wilt. I turn off the heat at this point, flip the romaine so that each half’s outer leaves are now touching the grill and leave to cool/cook while I prep.

The rest of the ingredients are your typical Greek salad fare: Kalamata olives, thinly sliced red onion, and diced tomatoes. The tomatoes are out of season but can be pepped up with a little red wine vinegar, salt, and pepper and allowed to rest. The meat is broiled goat steaks but chickpeas would be an excellent meat-free alternative.

For the dressing (not shown) I used David Lebovitz’s Creamy Feta and Red Wine Vinegar Dressing. I really like the idea of adding the cheese to the dressing. It gets more evenly distributed on the salad and with a fairly assertive cheese like feta it’s broken down into more manageable punches of flavor. I might have to try substituting some of the water for Greek yogurt next time to make the dressing even thicker and tangier. All in all an excellent meal and a gentle coax into the summer season of dinner salads.

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