Grilling lettuces give them sweet and smoky-char avor. Quick and easy to do, I love to grill the lettuce right at the end of cooking my kid’s favorite chicken. Then I pile the lettuce on a platter and garnish with grilled lemons, avocados and skewers of grape tomatoes. Everyone gets their own lettuce, avocado and charred lemon. YUM!
Grilled Wedge Salad
Servings
6 Servings
Ingredients
- Extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
- 3 heads baby romaine cut in half lengthwise and washed carefully
- 3 heads baby iceberg lettuce cut in half and washed carefully
- 3 avocados cut in half and pit removed
- 3 lemons cut in half
- 1 pint grape tomatoes threaded onto 6 skewers
Instructions
- Preheat grill or grill pan to medium-high.
- Drizzle each lettuce half, avocado half and lemon half with oil. Season lettuces, avocados and tomatoes with salt and pepper.
- Grill, turning occasionally, until lightly charred and slightly wilted. Lemons will be dark on cut side and avocados will have dark grill marks on cut side. Tomatoes will be slightly blistered.
- Pile everything on a platter and drizzle with oil.
- Recipe published in JOY of KOSHER with Jamie Geller magazine, Summer 2017. Subscribe Now.
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