Ah, the garden is flowing with all kinds of salad greens.
From arugula to Spring Mix, spinach to Romaine, the lettuces are all over. And you know what? Plain, regular salad can get really boring! Don’t get me wrong, I love fresh salad, topped with tomatoes, cucumbers, cheese, some hard cooked eggs and homemade dressing. Add some grilled chicken or even a side burger and I’m in!
Nutritionally speaking, romaine lettuce has packs a powerful punch.
It boasts a profile of being a good source of Riboflavin, Vitamin B6, Calcium, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Folate, Iron, Potassium and Manganese. [source]Raw Romaine lettuce is a delicious, nutritious and crispy addition to any salad. However, when you cut a head of fresh Romaine in half and cook it on a grill for a few minutes… magic happens. The flavors intensify and lend an interesting dimension to an otherwise basic salad.
This recipe is perfect for those of us who can’t seem to keep a grill alive for more than one season, too.
Don’t ask how we manage to “kill” them, our burgers, fish and pizza must be hard on them. That’s why we “oven grill” this salad. Topped with our homegrown chicken, it’s a perfect summer night treat!
What you need
- 2 heads Romaine lettuce, washed, patted dry and cut in half length-wise
- 4 chicken breasts, grilled and sliced
- 4 oz. feta cheese
- 1 cup red cabbage, thinly sliced
- ½ cup pecans, chopped
For the vinegrette
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 T. fresh lime juice
- 1 t. Dijon mustard
- 1 clove garlic, finely minced
- 2 t. honey
- salt and pepper, to taste
To make the salad
Set your oven to broil.
Cut the Romaine heads in half and place on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with salt and pepper. Place under the pre-heated broiler for a couple minutes (keeping a close eye on it because lettuce will burn quickly). Remove once the lettuce is a nice, golden brown.
Add all the ingredients for the balsamic vinaigrette together in a glass bowl. Whisk thoroughly to combine. Allow vinaigrette to sit for at least half an hour to give the flavors a chance to meld.
Place ½ browned Romaine head on each plate and top with sliced chicken breast and 1/4 of the feta cheese. Divide sliced red cabbage and chopped pecans among the four plates. Drizzle each salad with a little of the vinaigrette and serve immediately.
What are some of your favorite summer salads? Be sure to pin this to your favorite board for later
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.