Just when you thought you’d mastered hamburgers, steaks and kielbasa on the grill, a new grilling challenge emerges.
I saw a recipe in The New York Times for Grilled Caesar Salad and thought it sounded delicious. We had it at a friend’s house for dinner the following week and it WAS delicious! I had to try it myself and now I’m hooked. So hooked that I want to branch out and grill whatever greens are suitable.
Grilling greens requires two leaps of faith. First, warm, slightly wilted salad greens really are delicious, in spite of your initial reaction. Second, it really is possible to grill salad greens on the barbeque. They don’t stay on for long, but the effect is fabulous.
Grilling greens is very simple and quick and your guests will heap praises on you for doing something unbelievably clever! The result is soft leaves, slightly charred edges, crunchy insides and slightly caramelized natural sugars.
What’s best to grill: greens that can be cut into wedges with the core intact, so they hold together on the grill – try romaine, radicchio, endive, iceberg, kale, chard, green onion and sometimes spinach if you can get ahold of the entire plant.
Recipes to try:
Photo Credit, Shaina Olmanson