Grilled lettuce and greens might seem a little out of the ordinary if you’ve never done it before, but trust me, it’s the best way to enjoy salad in the summer. I’ve done a Grilled Caesar Salad before, which is what got me started with this salad-on-the-grill kick. The vinaigrette can be made in advance, and makes about double what you need; store the leftovers in a covered jar in the refrigerator for up to a week.
Grilled Romaine Salad with Sundried Tomato Vinaigrette
For the salad
1/4 cup good quality extra-virgin olive oil, preferably medium intensity
1 large red onion, cut into 1-inch rings
4 roma tomatoes, halved length-wise
2 romaine hearts, halved length-wise
Fine sea or Himalayan salt
Freshly ground black pepper
1/3 cup (80mL) pitted kalamata olives, coarsely chopped
1 tablespoon (15mL) capers
For the dressing
1/4 cup thinly sliced sundried tomatoes (not oil-packed)
Boiling water for tomatoes
1/4 cup (60mL) good quality, low acid traditional balsamic vinegar
1 clove garlic, finely grated
1/4 cup (60mL) good quality extra-virgin olive oil, preferably medium intensity
To make the salad, brush olive oil on the cut sides of the onion, tomato and romaine hearts. Sprinkle with salt and pepper.
Heat the grill to medium high heat. Put the red onion, tomatoes, and romaine on the grill. Cook for about 5 minutes per side, keeping a close eye and checking the underside of each one to ensure it is grilled, but not charring.
Remove from heat. Put the vegetables on a serving platter. Sprinkle with olives and capers. Let sit while making the dressing.
Put the sundried tomatoes in a small bowl. Cover with the boiling water and let sit for about 5 minutes, until softened. Drain, then finely chop. Put that tomatoes back in the bowl and add the balsamic vinegar and garlic. Mix to combine. Add the oil in a stream, mixing constantly, to emulsify the mixture. Pour over the salad ingredients. Serve immediately.