The mix of temperature throughout the salad and the crispiness of the lettuce with the combination of the charred pieces makes grilled salads one of my favorite summer dishes. Last night, right before the sun set and the rain came in, I made a very simple grilled salad. It was the perfect side dish to the salmon I grilled. You can make the salad with different ingredients and pair it with any meat or fish. Make sure to try this dressing - its a garlic lovers dream!
Grilled Salad with Garlic Parmesan Dressing
Garlic Parmesan Dressing
- ¼ cup + 2 tablespoons Olive Oil
- 4 cloves of garlic
- ¼ cup mayonnaise
- 1 to 2 teaspoons of Bourbon Barrel Worcestershire Sauce
- ½ cup of grated parmesan cheese
- ¼ cup lemon juice or 1 large lemon
In a food processor or blender, start the blades and then add the cloves of garlic one at a time. After chopped, slowing add the olive oil. Let blend for 30 to 40 seconds. The olive oil will look white. Using a mesh strainer, strain the olive oil mixture, capturing most of the garlic (leave any garlic that is stuck to the sides of the food processor). Put garlic infused olive oil to the side. Add mayo, worcestershire sauce, parmesan cheese and lemon juice to the food processor and blend. After combined, slowly add the garlic infused olive oil to the rest of the mixture. Keep in an airtight container for up to two weeks.
Grilled Salad
- Romaine Hearts sliced in half
- Tomatoes
- Shallots
- Salt & pepper to taste
Preheat grill on medium.
Pour a bit of olive oil in your hands, rub over all your salad ingredients, and sprinkle with salt and pepper. Place each item on the grill and close lid. Watch the lettuce closely, they take about 2-3 minutes on each side. Tomatoes and onions should take 5 minutes on each side.
Plate all of the ingredients, dress, sprinkle a little parmesan cheese and enjoy!
