Why exclude salad from the party at the grill? The slightly bitter nature of romaine is nicely complemented by a little charring, and the same is true for endive and radicchio. You can change things up by using one or both of those instead of some or all of the romaine, and also by using different cheeses and herbs. (Still not convinced to try grilled salad? Read this post.)
Serves 6 as a side or starter or 4 as an entree
- 1/3 cup red wine vinegar
- 1 shallot, minced
- 3/4 teaspoon coarse kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1/2 small red onion
- 3 heads romaine, trimmed and halved through the core
- 1 red bell pepper, quartered, cored, and seeded
- 1 yellow bell pepper, quartered, cored, and seeded
- 3/4 cup crumbled or diced feta
- 1/2 cup coarsely chopped fresh cilantro
In a small bowl, combine the vinegar, shallot, salt, and pepper, whisking to dissolve the salt. Whisk in the olive oil. Set aside. (You can prepare the dressing up to 3 days in advance, storing it covered in the refrigerator. Return to room temperature before proceeding.)
Keeping the root end intact, cut the onion into 6 wedges. Arrange the onion wedges, romaine, and red and yellow bell pepper pieces on a large platter. Brush both sides of the onion, romaine, and peppers with about half of the salad dressing.
Prepare a grill to medium-high. Cook the peppers and onion until lightly charred and softened, 3 or 4 minutes per side. Cook the romaine until lightly charred, 2 or 3 minutes per side. Set aside to cool.
Once the vegetables are cool enough to handle, cut the root ends from the onions, cut the core from the romaine, and slice or dice the peppers. Arrange the romaine leaves on plates or a platter and top with the onions, peppers, feta, and cilantro. Drizzle with the remaining dressing to taste and serve.