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Prep
Difficulty
Easy
Time
Estimate
30 mins
Heat up the grill. Whisk up the salad dressing, prepare the bread/polenta and the romaine hearts. Sear the croutons first, check on them every few minutes to keep them from burning. Meanwhile, slice up the tomatoes and prepare the plate. Once the croutons and tomatoes are ready, sear up the lettuce heads. Serve altogether while the lettuce is still hot on the outside.
I will admit, when this grilling the salad craze started I was very hesitant to get on board. But, then I grilled endive and suddenly a heart of romaine was no longer safe. Plan to sear quickly at the last minute and serve while still hot with slightly charred edges.
This luscious tomato dish is from my childhood summer dinners. Slices of the richest, juiciest seasonal tomatoes are ideal for this dish. The rest of the recipe is just a few things that are nice to sprinkle on top. Add more or less of each, to taste.
