Yeah, I grilled a head of lettuce. Jealous? Well, you shouldn’t be because it’s not hard to replicate. In fact, nothing about today’s Grilled Romaine Southwest Salad is difficult to pull off. It’s a confidence booster for sure. But you may be sitting there wondering if I’d just jumped the shark in terms of food trends. Grilled romaine was the crazy food trend of 2012, not 2018. Back in 2012, we’d just gotten Pinterest and we didn’t know how to handle it. It was a crazy, crafty time! We did all sorts of unsustainable, overly time-consuming bullsh*t for the entire year. So, why am I unleashing this on the Internet again? Why after we’d finally sobered up from all the vodka-soaked gummy bears and found more meaningful work than turning watermelons into serving vessels? Well, I made this salad because I believe grilled romaine has a future.
Heatwave #2 is underway in my neck of the woods, which means my oven and I are not on good terms. My ice machine and I? Well, there’s nothing on-again and off-again about that relationship. While it may be hotter than hell outside (45°C should not be a temperature) there’s no better place to cook. Standing over a hot charcoal grill in the sun for 45 minutes is much more bearable than sacrificing your air-conditioned habitat for a sheet pan dinner. Plus, what vegetable, what hunk of meat doesn’t benefit from a kiss from a charcoal grill? Today’s Korean Hanger Steak certainly did.