grilled romaine salad with fresh veggies and a champagne vinaigrette

Summer produce is coming in hot y’all. And, while it’s nice to use all those veggies to create amazing dishes, sometimes you just want to taste the freshness.

That’s where this side salad comes in. While the lettuce is grilled, bringing in a extra flavor component, the veggies on top are crisp and fresh. Combined with a champagne vinaigrette, it’s a burst of summer in your mouth.

Ingredients:

evoo

3 heads of romaine lettuce, halved, core kept on

1 heirloom tomato quartered and sliced or 12 cherry tomatoes halved

1 cucumber, quartered lengthwise and halved

1 avocado, peeled, pitted, quartered lengthwise and halved

1/8 cup parmesan cheese

1 Tbsp minced shallot

1 clove garlic, minced

1 tsp dried italian parsley

1 tsp dried dill

1/2 tsp salt

1 Tbsp honey

juice of 1 lime

1/3 cup champagne vinegar

1/2 cup avocado oil

Directions:

Preheat grill to high.

Wash and thoroughly dry lettuce halves. Brush both sides with evoo. Grill on grates directly 2 - 4 minutes per side, just long enough to get grill marks. Remove from grill.

In a mason jar or other lidded container, combine shallot, garlic, spices, salt, honey, lime, vinegar and oil. Shake to combine.

Plate each side salad with 1/2 head of romaine, 1/6 of the avocados, tomatoes and cucumbers, sprinkle with parmesan and top with dressing.

Note: omit parmesan for vegan, and can also omit honey for keto or whole30