It’s grilling week here on Simple Bites! Join us as we bring you simple recipes for the grill that feature seasonal produce.
The first time I recall seeing greens grilled was overr five years ago at swanky brunch in celebration of a baby’s baptism. Coral-colored wedges of radicchio and Belgian endive were wilted and slightly charred on the grill before being tossed with a simple dressing of fresh lemon juice and fine olive oil. A sprinkling of sea salt finished the dish, and it was placed on the table, where its smoky aroma made my stomach twist with hunger.
The salad was warm and sultry; vibrant in flavor – and a totally unique side dish at an event where the buffet tends to play it safe. I’ve been enamored with grilling greens ever since.
There’s something about those slightly caramelized natural sugars that heighten the flavors of grilled greens, and the contrast of charred edges, soft leaves and crunchy cores makes for a salad crammed with delightful textures.
It’s a given – grilled salads are a hot item on my back yard patio table this summer. They’re simple, versatile, and just downright tasty. Yesterday, Romaine hearts and lobster tails shared the grill and later came together for a light and gorgeous Father’s Day supper. Perfection.
So what greens can you grill? Romaine, radicchio, endive, iceberg, kale, chard, green onion, and even spinach, although that last one is a bit more of a challenge. Try and stick with varieties that can be cut into wedges with the core still intact, that way the greens hold together on the grill. [Read more…]