According to rumors, May is National Salad Month. And with Memorial Day behind us, it’s also grilling season. So—how about a grilled salad?
It’s not as crazy as it sounds. Here’s why.
1. Many types of salad greens are slightly bitter—romaine, endive, and radicchio, for example—and a little charring is a nice complement to those bitter flavors.
2. Deliciously coincidentally, many of those bitter greens are also sturdy greens. So even with a quick cook, they stay refreshingly crunchy.
3. During the summer, you’re grilling anyway. It just makes sense to do the salad along with the rest of the meal, rather than some in the kitchen and some at the grill.
4. Perhaps most importantly, while the weather’s warm, don’t you want to be outdoors as much as possible? If grilled salad helps make it happen, then amen to that.
Still not convinced? Try my Grilled Salad with Romaine, Peppers, Feta, and Cilantro.
Here’s to the (grilled) salad days of summer.
