Grill Your Greens
Summertime grilling usually brings to mind burgers and dogs, with the occasional ear of corn thrown in if you're feeling fancy.
An emerging trend that we're completely bonkers for? Grilling greens.
Not asparagus, or zucchini, but salad greens. It turns out that a few quick turns on the grates take greens to new, delicious heights, imparting a smoky flavor and changing the texture to add a crispness that we can't get enough of. Kale works wonderfully, as does any other kind of sturdy green. This romaine salad is so dead easy, but completely delicious, kind of a deconstructed Ceasar. Try it at your next grill-out and color your guests impressed.
INGREDIENTS FOR THE DRESSING:
1 clove garlic, peeled and minced
6 anchovy fillets, rinsed and minced
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
½ cup extra-virgin olive oil
2 tablespoons cider vinegar
Kosher salt and black pepper to taste
FOR THE SALAD:
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
½ cup grated Parmesan