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Grilled salad with vinaigrette

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Ingredients for 4 servings:

  • 4 heads of romaine lettuce
  • 1 shallot(s)
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar, lighter
  • 1 tsp Dijon mustard
  • 1 tsp mustard, sweet
  • 1 tsp sugar
  • ½ tsp sea salt
  • 2 tbsp mineral water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 7 minutes

Perfect for any barbecue, it will attract surprised glances and lots of praise!

Quarter the lettuce lengthwise and wash. For the vinaigrette, peel the shallot and finely dice it. Place it in a bowl with the remaining ingredients, except the lettuce, and whisk to combine. Grill the lettuce quarters, cut-side down, over direct heat until browned. Place on a plate and drizzle with a little vinaigrette. A great side dish for a barbecue.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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