Grilled Caesar Salad has been on my "grill list" for some time. I thought someone I knew recently posted something similar, although for the life of me I can find the post. If it was you, let me know!
One of the things I love about grilling in the summer (yeah, it's still spring technically, but it feels like summer), is having the time and ability to throw non-typical grill fare over the coals. Years ago, I would have never listed lettuce as a "grillable" food. Hell, growing up I didn't even list it as an "edible" food, so I've certainly made some progress.
Grilled Caesar Salad
1 head of romaine lettuce
salt & pepper
1. Slice the head of lettuce in half horizontally. Drizzle both halves with olive oil and season generously with salt and pepper.
2. Over a direct medium heat fire, grill the heads of lettuce, cut side down, until marked and then flip over, about 2-3 minutes a side.
3. Remove from the grill and top with your favorite caesar vinaigrette dressing. I turned to this Wolfgang Puck recipe.
Of course, salad is never enough for a meal. Add in a little pesto spatchcocked chicken,
grilled brussel sprouts,
and a beer for a truly all grilled meal...even, with a salad.