Grilling adds smokiness to hearty greens, like romaine and radicchio for a wilted summer salad. Serve this with grilled salmon, shrimp or steak or on its own embellished with torn strips of prosciutto.
To make the vinaigrette, combine the olive oil, lemon juice, garlic and mustard in a tightly sealed jar. Shake vigorously to blend well and set aside.
Trim the root ends of the romaine but keep the cores intact. Cut the head in half from root to leaf tops. If the heads are large, cut again into quarters, then wash thorough and drain well. Some of the outer leaves will fall off, so set them aside for your next fresh salad.
Preheat your grill (gas or charcoal) to medium-high heat.
Brush the lettuce lightly with extra-virgin olive oil and salt it lightly. Place the lettuce cut side down on the grate and aim the core over the hottest part of the grill. Cook for 2-3 minutes until the leaves begin to blacken, then turn with tongs and repeat on all sides.
Grill the lemon slices until they begin to blacken on one side, turn with tongs and cook the second side.
Arrange the grilled lettuces on a platter, shake the dressing well and drizzle it all over, serving additional at the table. Top with the lemon slices and the shaved parmesan. Serve at room temperature.
Copyright 2021 Lynne Curry