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Grilled Romaine Salad with Charred Lemon Vinaigrette
Salads are so delicious but can get boring and repetitive. Here is a simple way to jazz up your salad and revive your love for them.
2 Romain Hearts
1 tsp. Red Wine Vinegar (Or Champaign Vinegar)
2 Tbsp. Fresh Parsley, Minced
1/4 tsp. Fine Sea Salt
1/8 tsp. Black Pepper
4 Tbsp. Extra Virgin Olive Oil
4 Tbsp. Pancetta, Diced and Cooked
4 Tbsp. Parmesan Cheese, Grated
1. Heat the grill to medium-high heat. Cutting lengthwise, slice the romaine hearts in half to ensure both halves have the core intact. Also cut the lemon in half. Lightly coat both items with olive oil. Grill the lettuce and lemon cut side down for 5 minutes or until charred.
2. In a small mixing bowl squeeze the juice out of the charred lemon (discarding any seeds). Then add in the vinegar, parsley, salt, and pepper, and whisk to combine. Drizzle in the olive oil while whisking until it emulsifies.
3. It’s time to plate your salad. Place each half on a plate, drizzle on the vinaigrette and sprinkle on the pancetta and parmesan. Add more freshly ground pepper if desired.
Wasn’t that easy? Are your taste buds asking for another helping? If you are looking to make this a meat-free dish, chopped nuts make a great pancetta substitute. Share your photos of your salad reimagined by using #FourWindsCasino or emailing photos to firstname.lastname@example.org. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step by step videos.
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