I came, I grilled, I conquered

We love to grill!  If I could I would grill every meal we eat all summer long.  Since the weather has turned nicer (finally) we have been grilling out a lot and I have been trying out some new things on the grill.  A few nights ago we made grilled pizza.  This was I think our fourth attempt at grilled pizza and I can safely say we have finally figured it out. On Sunday night Jason wanted steak and since I'm not a huge steak person, I took advantage of the sale at Festival and picked up a beautiful tuna steak and some giant prawns.  We grilled it all along with some carrots and broccoli and potatoes.  I have to say it was one of the best meals I have eaten in a while.

Last night I decided to try something a little different.  Grilled salad.  I know it sounds weird but trust me on this one, it's actually really good.  I always have really good intentions with salad.  I go grocery shopping and I buy all the lettuce and the vegetables and think how great it will be to bring a nice salad to work for lunch everyday.  And then reality sets in and I loose interest in salads and the lettuce goes brown before I get around to eating it.  It just gets boring to me and I get sick of the same old thing so I had to find a way to change it up.

I had seen a recipe a few years ago for a grilled iceberg wedge salad but I have always been a Caesar girl so I changed it up a bit.  I started by cutting a head of romaine into quarters but I left the core attached so it wouldn't fall apart on the grill.  I was also grilling a pork tenderloin and some garlic bread so when that had just a couple of minutes left I stated on the salad.  I drizzled the romaine with a little olive oil and sprinkled some basil garlic seasoning on it.  Then I put it on grill away from the coals.  I let it sit under the cover for just about a minute and flipped it over and let it go for a minute more.  I still wanted some crisp to the lettuce but also some of that grill flavor that I love.

Once everything was done I cut the core out of the romaine and chopped it up and added some shaved parmesean cheese and crutons and served it up with my pork tenderloin and garlic bread.  It may take a little longer to serve salad this way but it is totally worth it!