Grilled Romaine Salad with Australian Vinaigrette
(Recipe serves 4)
2 Romaine lettuces, outer leaves removed revealing the hearts and cut into quarters. You can equally use baby romaine lettuces cut in quarters.
1 Red capsicum (Bell pepper) cut in 1 cm thick rings (roughly 1.2″)
1 Yellow capsicum (Bell pepper) cut in 1 cm thick rings(roughly 1.2″)
15 to 20 Cherry, grape or baby Italian tomatoes, halved
1 Sweet/mild onion (Aussie Mild or Videlia) cut in thin rings
Extra virgin olive oil
250 ml (1 cup) Extra virgin olive oil
Juice of one lemon, discard seeds
15 to 30 ml (1 to 2 tbsp.) Red wine vinegar (According to your taste)
5.5 gr (1/2 tsp.) of Maldon salt or sea salt
500 mg (1/2 tsp.) Dry mustard powder
500 mg (1/2 tsp.) Native basil (Replace with 250 mg (1/4 tsp.) each regular dry basil and mint if native basil is not available)
250 mg (1/4 tsp.) Dessert lime powder (Substitute 1.25 ml mix of lime juice with a touch of zest)
A very generous grinding of black pepper
Salt for taste
- Preheat your barbecue to 300º C (575º F).
- Mix the vinaigrette and ensuring that it is very well mixed and that the salt has dissolved.
- When the BBQ reaches temperature, brush the romaine quarters and the capsicum rings with olive oil.
- Grill the pepper on both sides being sure not let them go too soft, you want to maintain some crispness. When almost done, grill the lettuce on one cut side and on the back leaving one cut side raw, this will ensure crispiness when you serve the salad.
- When grilled, allow the capsicums and lettuce to cool and assemble on a plate with the fresh tomatoes and onions.
- Give the vinaigrette a quick mix and drizzle over the salad.
- Serve with an abundant amount of freshly ground black pepper.
Tip: Try grinding Mountain or Dorrigo Pepperberry over the salad for a truly Australian twist.
Posted on January 15th, 2014 by Matthew C. exclusively for BBQXL