Grilling lettuce? I was skeptical at first too, but it now has become a must for me in the summertime. You wouldn’t guess how delicious and crispy and smoky romaine lettuce becomes once it has sit on a BBQ grill for a few minutes.
This recipe is definitely a must-try, even for the most skepticals. I like to top my grilled romaine with some sort of fresh salsa (like this peach, corn and tomato salsa). Now that we’re in the peak of strawberry season, I’m all about this strawberry and avocado salsa fresh mint, basil, lime and jalapeno.
I make a simple balsamic reduction using Metro‘s lovely Irresistibles Aged Balsamic Vinegar of Modena, which brings just the right amount of sweetness and depth to the dish. Topped with toasted almonds for a little crunch, and there you have it. A wonderful, super fresh, and out-of-the-box salad for your summer gatherings.
This post is sponsored by Metro. Thank you for supporting The Green Life by supporting its partners. All thoughts and opinions are my own.
Grilled Romaine Salad with Strawberry & Avocado Salsa
Serves 4-6 as a side dish
- ¼ cup (60 ml) Irresistibles Balsamic Vinegar of Modena
- 1 tbsp (15 ml) cane sugar
- 1 liter (about 3-4 cups) strawberries diced
- 1 avocado pitted and diced
- 2 tbsp (30 ml) fresh basil finely chopped
- 1/2 jalapeño pepper seeded and minced (optional, or to taste)
- the zest and juice of one lime
- Pinch of sea salt
- 2 romaine hearts
- Extra-virgin olive oil spray (or regular olive oil)
- ¼ cup sliced almonds lightly toasted
Place the vinegar and sugar in a small saucepan. Bring to a boil, then reduce the heat and simmer for 4-5 minutes, until the vinegar has thickened slightly.
Remove from the heat and pour vinegar into a small bowl. It will continue to thicken as it cools. If it becomes too thick, simply add a few drops of water to thin it out before serving.
In a bowl, combine the strawberries, avocado, red onion, basil, mint, jalapeño (if using), and the zest and lime juice. Season well with salt, and toss gently. Set aside to let the flavours mingle.
Preheat your BBQ to high.
Cut each romaine in half lengthwise to get 4 pieces. Run them under cold water to remove any dirt. Once clean, spray (or brush) each side with a bit of olive oil.
Place the romaine on the BBQ grill at high heat, cut side down. Cook for 2-3 minutes, until the bottom is charred and has apparent grill marks. Then flip and cook for 1-2 more minutes.
Place the grilled romaine on a plate, cut side up, and top with the salsa mixture. Add a drizzle of the balsamic reduction, and sprinkle with toasted almonds. Serve immediately.