Grilled Romaine Salad

Guest blogger alert!  Ken filling in with another grilling post.

 

Ken: Readers of the blog know that The Josie Girl and our kids spend most of the summer in Oregon with her parents, while I go back and forth as much as possible.  The Josie Girl’s mother (“Nana”) cooks food that is both amazing and healthy.  So when I offer to step in to help and grill (the only way I can pitch in), I try to find recipes that utilize the grill while being somewhat non-artery clogging (exception: Beer Can Chicken from last summer).  The latest find: Grilled Romaine with Honey Glazed Prosciutto and Sherry Vinaigrette (courtesy a class Nana signed me up for at Cook’s Pots and Table Tops from Caprial and John Pence).

 

Ingredients:

* 3 heads of romaine lettuce

* 1/3 cup of grated parmesan cheese

* 3 tablespoons of sherry vinegar

* 2 cloves of garlic, chopped

* 1 tablespoon of dijon mustard

* extra virgin olive oil (lots, used multiple times)

* salt and pepper

* 1/4 pound of diced prosciutto

* 1 tablespoon of honey

 

Step 1: Dressing

 

Combine the vinegar, garlic, and mustard in a mixing bowl.

 

Whisk until smooth.  While whisking add in seven tablespoons of olive oil and salt and pepper.  Refrigerate until ready.

 

 

Step 2: Honey Glazed Prosciutto

 

Put 2 teaspoons of extra virgin olive oil in a pan and heat on the stove top.

 

Add diced prosciutto until it starts shriveling and darkening, then add honey to coat.  Mix frequently.

 

 

 

Step 3: Grill the romaine

 

Gently wash romaine lettuce heads, cut in 1/2

 

Drizzle with olive oil, salt, and pepper, and place face down on the grill (0ver high heat).

Step 4: Preparation

 

Lay ginormous romaine heads on a plate

 

Spoon dressing, sprinkle parmesan and prosciutto on top and serve.

 

Enjoy!