HERE’S A NOVEL IDEA – – – GRILL YOUR SALAD ! ? ! ?

 

TAKE YOUR SALADS TO A WHOLE NEW LEVEL.  WHAT NORMALLY IS “HO HUM, YEAH IT’S HEALTHY AND GOOD FOR ME SO I’LL EAT IT” –  BECOMES “HOLY SCHNIKES, BATMAN, THIS IS BAD ASS – WHY DIDN’T I EVER THINK OF THIS BEFORE?”  I MEAN LET’S BE HONEST, YOU ALREADY KNOW HOW TO GET BIG FLAVOR FROM A PIECE OF MEAT BY SITTING IT ON THE BBQ GRILL, SO WHY NOT LAY ON A LITTLE SMOKAFICATION AND MAKE YOUR SALADS SERIOUSLY GOOD EATS TOO?   IT’S AS SIMPLE (DO YOU SEE A TREND OR PATTERN FORMING HERE YET?) AS THIS : START BY USING CRISP FULL HEADED HEARTY GREENS SUCH AS ROMAINE, ENDIVE, OR RADICCHIO.  THE OTHER SISSY GREENS LIKE BIBB AND  IT’S COUSINS CAN’T STAND UP TO THE HEAT.  TRIM OFF ANY BROWN OR UNDESIRABLE OUTER LEAVES, CUT THE HEADS IN HALF FROM TOP TO BOTTOM, BRUSH WITH OLIVE OIL, GRILL FOR 2 – 3 MINUTES PER SIDE.  ADD A SQUEEZE OF LEMON, A PINCH OF KOSHER SALT, AND / OR YOUR FAVORITE DRESSING.  SERVE WARM OR CHILLED.   LISTEN TO ME NOW, AND BELIEVE ME LATER, YOU WILL LIKE THIS ONE.  I CHOSE TO SERVE THIS ONE AS A BBQ CAESAR SALAD WITH SOME GRILLED WHEAT BREAD PLANKS AS CROUTONS, MY INFAMOUS CAESAR DRESSING AND FRESH GRATED PARMESAN CHEESE!grilledlettuce1

 

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