Grilled Romaine with Lemon Dijon Vinaigrette
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We wanted to fire up the grill one last time this year, and instead of a traditional salad, we cut some romaine hearts in half and grilled them quickly just to get some nice char marks on them. For dressing, I mixed some lemon juice and grainy dijon with salt and pepper, and whisked in a stream of extra virgin olive oil until it was a nice consistency. My in-laws thought that grilled salad sounded really weird, but this won them over!
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
