My son and I like to make home made dill pickles each summer. When we finish a pint jar of dill pickles, we like to mix mayonnaise in with the leftover pickle juice. This makes a delightfully fresh salad dressing that goes great with this Grilled Summer Salad.
Grilled Summer Salad
Grilled Summer Salad
My son and I like to make home made dill pickles each summer. When we finish a pint jar of dill pickles, we like to mix mayonnaise in with the leftover pickle juice. This makes a delightfully fresh salad dressing that goes great with this Grilled Summer Salad.
Ingredients:
- 3 hearts of romaine
- 1 large red onion
- 1/4 cup olive oil
- 1 tub of grape tomatoes
- favorite salad dressing
- kosher salt to taste
- fresh ground black pepper to taste
Directions:
- Cut each heart of romaine in half
- Brush olive oil on the flat surface of each romaine half.
- Sprinkle each romaine half liberally with kosher salt.
- Cut onion into 1/2 inch thick slices
- Stick at least two toothpicks in each slice to help hold together.
- Brush each onion slice on both sides with olive oil, and season liberally with kosher salt and pepper.
- Place onion slices on wood pellet grill preheated to high.
- After 10 minutes, flip onion slices.
- After 8 minutes, place hearts of romaine on grill, flat side down.
- Grill for remaining 2 minutes, until a slight char is formed on the romaine.
- Do not allow romaine to completely wilt.
- Remove vegetables from grill and rough chop, placing in a large bowl.
- Add grape tomatoes
- Drizzle in a small amount of your favorite dressing and toss.
- Enjoy!
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