Charred Salad with Dijon Vinaigrette

The first time I had grilled Romain was at Saute of Baltimore Restaurant in Canton. I think it's been over ten years since I was there and I can't really tell if the restaurant is still open. Their last twitter comment was July 2016 and they mentioned the start of some renovations. Most of the research I gathered online regarding the restaurant is from 2016. Anyone know if they ever opened back up? Anyway, those that know me know I am not a cold meal kind of gal. I begrudgingly eat raw veggies and will most likely pass on cold cut sandwiches. I like it HOT! I envy people like my husband who can make a snack or a meal out of a farm fresh tomato, sprinkled with salt and pepper. I just can't do it. However, get a nice char on those suckers and drizzle on a vinaigrette, then you have my attention.

Romain is a hearty lettuce and can withstand high temperatures. They are perfect for grilling. If you're a fan of fennel, this would be a nice addition to this salad. Fennel tastes too much like black licorice to me and "EWE!"

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DIJON VINAIGRETTE:

2 tablespoons Dijon mustard

2 tablespoons of red wine vinegar

1/2 cup of olive oil

Salt and Pepper

In a small bowl, whisk together the Dijon mustard and red wine vinegar. Continue to whisk the mixture as you slowly pour in the olive oil.

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This process will help emulsify the dressing and will keep it from separating. Whisk in a pinch of salt and pepper. This dressing will hold nicely in a tightly sealed container for up to a week.

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CHARRED SALAD:

2 Romain lettuce heads, cut down the middle

3 Roma tomatoes, sliced in half

Olive Oil

Salt and Pepper

Dijon Vinaigreitte, see recipe above

Parmesan Cheese, grated

Heat your grill or cast iron pan to medium-high heat.

Slice your tomatoes in half, brush with olive oil and sprinkle with some salt and pepper. This is where my husband would just dig in.

PREPARATION TIP:I mentioned above that fennel would be a nice addition. Fennel has lots of nutrients. Remove the greenery, scrub clean and slice the bulb crosswise. I like to keep the sections as thin as possible. One bulb 3-4 pieces, depending on the size of the bulb. There are lots of videos online for how to cut a fennel bulb. Brush both sides with olive oil and sprinkle with salt and pepper. Start grilling the fennel 3-4 minutes before the tomatoes, then flip.

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Slice the Romain lettuce heads down the center, brush with olive oil, sprinkle with salt and pepper.

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Once your grill is hot, place the tomatoes cut side down onto the grill or in the cast iron pan.

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After about 3 minutes, check the tomatoes. They should have a nice char on them. If needed, remove the tomatoes. Add the Romain lettuce, cut side down onto the grill. Let the Romain cook for 2-3 minutes.

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Split the veggies between two plates. Drizzle with the Dijon vinaigrette and sprinkle on some Parmesan cheese. Serve immediately.

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