I hope everyone had a fun and safe fourth of July. Ours was very quiet ~ Zippy played in his pool and then hid when the fireworks started.
I survived my fun day at the dentist but still have some pain ~ hopefully tomorrow will be better.
In the meantime, I made this salad last month and we really enjoyed it. It was easy to make and tastes delicious. I found the recipe in one of the Deen Brothers magazines. My DH did the grilling and I did the rest. I don’t remember what I served it with but it would go well with just about any protein.
Grilled Romaine Salad
Dressing:
3 tbps balsamic vinegar
1 tsp Dijon mustard
1/4 tsp orange zest
1/4 cup olive oil
Salad:
4 large portobello mushrooms
1 head Romaine lettuce, halved lengthwise
1 plum tomato, sliced
1/2 cup crumbled blue cheese
For the dressing, combine the vinegar, mustard, and zest in a small bowl. Stream in the olive oil, whisking, until all well combined. Store in refrigerator until ready to use.
Preheat your grill to medium high and grill mushrooms for 3 to 4 minutes on each side. Grill lettuce halves for 2 to 3 minutes per side or until browned. Cool.
Cut lettuce into bite-sized pieces and place in a salad bowl. Slice mushrooms and add to bowl along with the tomato slices and then sprinkle with the cheese crumbles. Drizzle with the dressing.
Serve immediately.
Makes 4 servings.
Happy Cooking!
