What is there to say about a salad, drizzled with balsamic vinegar, grilled to perfection, and consumed ever so quickly? It’s so delicious that you don’t realize that with each bite, your senses are punch with smoky flavors you can’t get with just an ordinary salad. It takes about 5 minutes, from start to finish and you can change it how ever you would like. And for those of you asking, does it stay warm? Does the lettuce wilt? The answers are no. Read my recipe below and try it! You’ll see!
Grilled Iceberg Salad
1 head serves 4
Balsamic Vinegar Dressing (glaze)
- 1/8 cup EVOO
- 4 tbsp Balsamic vinegar
- Pinch of S & P
- Pinch of Sugar
- Pinch of Garlic powder
- 1 head Iceberg lettuce (quartered with root attached)
- 3 tbsp Blue cheese dressing (per wedge)
- 1 large Tomato (diced)
- 1 medium Cucumber (peeled and diced)
- 1/2 cup Croutons
- Additional fixings (optional: bacon bits, blue cheese crumbles, toasted pecans, pear or apple slices, cheddar cheese, etc.)
Indoor grill or outdoor grill (preferred)
Preheat the grill to about 250°-275°. Put all the ingredients of the glaze into a container that closes tightly. Shake for about 30 seconds or until completely mixed. With a basting brush, coat all the sides (except for the rounded outside) of the lettuce. Place the lettuce onto the grill for about 30-45 seconds. Repeat on the other side and remove from the heat immediately. Do not put the grilled lettuce in the refrigerator; that will make it wilt. Set the lettuce aside and let it cool at room temperature for a couple minutes.
After the lettuce has cooled, add any additional ingredients of your liking and serve. Tip: when the lettuce is on the grill, you should be able to smell the balsamic vinegar and when that smells goes away, the lettuce is ready to be removed from the heat.