My guests are always intrigued by this recipe. Do you grill salad?  Yes. Yes.I.do.  It’s a switch up on a regular green tossed salad.

I roughly chop up all the salads after grilling and layer it all on a beautiful platter.  I would totally give this a try.

 

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil plus additional for drizzling
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon Sherry wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey 
  • 6 green onions, trimmed
  • 1 head of romaine lettuce, quartered lengthwise with some core still attached to each piece
  • 1 large head of red leaf lettuce, quartered lengthwise with some core still attached to each piece
  • 1 medium head of radicchio, quartered through core, with some core still attached to each piece

 

Directions:

  1. Whisk 3 tablespoons olive oil and next 4 ingredients. Season with salt and pepper.
  2. Arrange green onions, lettuces, and radicchio on baking sheets. Drizzle lightly with oil. Sprinkle with salt and pepper.
  3. Prepare barbecue (medium-high heat). Grill vegetables until beginning to wilt, 1 minute per side for red leaf lettuce, 1 1/2 minutes per side for romaine, 2 minutes per side for green onions, and 3 minutes per side for radicchio. Transfer vegetables to baking sheets.
  4. Cut cores from all grilled greens. Cut grilled radicchio crosswise into 1-inch-wide strips. Cut grilled lettuces crosswise into 2-inch-wide strips; chop green onions.
  5. Place vegetables in large bowl.
  6. Drizzle with dressing; toss to coat.