Simple Grilled Lettuce And Garden Vegetable Salad
Grilling lettuce may seem like a bad idea, but grilled greens are better after a few minutes over the heat. You see limp, droopy lettuce in your mind, but if done correctly, you will have smokey, slightly charred bundles of flavor. In this recipe, you add in grilled vegetables, some puffed quinoa (easier than it sounds), a VerJus Vinaigrette, and a dusting of the best cheese, and you have an elevated classic garden salad. This grilled lettuce salad is hearty enough for a main dish but works just as well as a side dish. This easy recipe is a great way to shake up your salad routine.
The Keys To Grilling Lettuce
The first thing to know about grilling lettuce is you want to find a head lettuce, not loose leaves. If you throw a pile of loose lettuce greens on the grill, you will have a disgusting mess. So choose your lettuce wisely. Here we are using a head of baby lettuce (think Boston bib or butter lettuce), but nice romaine lettuce (romaine hearts work really well), radicchio, or endive would work well too. Leave the root end of your lettuce intact; you want to keep it in one piece. Just cut the head in half with a sharp knife. You can think of this as more of a grilled wedge salad.
Oil is your friend here. Drizzle the cut sides of the lettuce with extra virgin olive oil (you could use a canola or vegetable oil as an alternative). Not only will the oil prevent it from sticking to the grill grates, but it adds flavor to the lettuce. Before you place them on the grill, be sure to season with kosher salt and black pepper. This is your chance to impart flavor to the lettuce.
The final key element is a hot grill. Set your grill to medium-high heat (or use a grill pan; this works indoors too). Either a gas grill or a traditional charcoal grill will work. Once the grill is hot, place the cut side of the lettuce on the grates. It will take about two minutes to add the smoky char. Look for nice grill marks, then remove to a platter. You want it warmed and charred but not cooked through. If you like, squeeze a little lemon juice over the lettuce before cutting it into bite-size pieces.
Key Ingredients In This Vegetable Salad Recipe
Mixed Summer Veggies: Think zucchini, yellow squash, fairytale eggplant, red onion, and bell pepper. Don’t be afraid to experiment and use your favorite veggies here.
Puffed Quinoa: It’s easy to make and adds a crunch and texture to the salad.
Italian Cow’s Milk Cheese: Look for a cow’s milk cheese similar to an Asiago or Montasio (two Swiss-Italian cheeses). I used Sapore Del Piave from my favorite local cheese shop. It has a sweet, nutty flavor similar to a Parmigiano Reggiano. A feta cheese, blue cheese, or even creamy goat cheese should work as well.
The Perfect Vinaigrette
VerJus is the key to this dressing. What is VerJus? Well, the best way to describe it is something between vinegar, wine, and sparkling grape juice. It is made by pressing unripe wine grapes harvested early in the growing season. Unlike wine or vinegar, there is no fermentation process. It’s slightly acidic with a sweet-tart taste. If you can’t find a VerJus in the grocery store, substitute a light vinegar like rice wine vinegar or champagne vinegar. You will need honey, some shallots, sea salt, and black pepper to complete this dressing. Plus, you will add a neutral oil, such as rice bran oil or canola. Whisk it all together in a small bowl and set aside for later. This salad would work fine with your favorite dressing, maybe a blue cheese dressing or even a ranch.
How To Puff Quinoa
This is so easy. Heat a deep saucepan or pot over medium-high heat until almost smoking. Add the raw quinoa to cover the bottom in a single layer. Turn the heat down and cover and shake it. It’s sort of like making popcorn, only without the oil. Don’t burn it, and it only takes a minute to pop. If you are not sure you want to use puffed quinoa, try toasting some pine nuts to add a texture to the salad. You can do this ahead of time and store it in an airtight container for days.
Putting it all together is easy. Place your lettuce half on the plate, add the chopped grilled veggies, drizzle with the vinaigrette, and sprinkle with the puffed quinoa. Add a pinch of sea salt and black pepper and top with the cheese. Feel free to add a sprinkle of fresh herbs for added flavor. Enjoy!
For more recipes from the Harvest Lunch menu, check out my post, Wine Country Harvest Meal At Jordan Winery. And for additional wine country events, check out my post, Top Wine Tasting Events and Food Experiences.
Grilled Lettuce And Garden Vegetable Salad
Ingredients
- 1 shallot finely diced
- 1 tablespoon honey
- 1/4 cup VerJus or other light vinegar such as rice or champagne
- 1/2 cup neutral oil
- 2 lbs mixed summer veggie zucchini, eggplant, onions, peppers
- 6 tablespoons olive oil
- 1/8 cup quinoa
- 2 oz. cow’s milk cheese asiago or parmigiano reggiano
- 4 small “baby” heads of lettuce
Instructions
- To make the vinaigrette, combine the honey, shallot, and VerJus in a medium bowl—season with salt and pepper. Gradually whisk in the oil until well combined.
- Cut the vegetables in the pieces large enough to grill and cook evenly. Coat the veggies lightly with olive oil and season with salt and pepper. Grill over medium-high heat to lightly char and cook through. Remove from the grill and cool slightly. Roughly chop and set aside.
- To puff quinoa, heat a deep saucepan or pot over medium-high heat until the surface is almost smoking. Add the grains in a single layer. Turn the heat down to medium and cover the pot. Shake the pot to ensure it doesn’t burn and agitate it like popcorn; if it smells like it is burning, remove it from the heat. This should only take a minute or two at most. Remove from the heat and immediately remove from the pan.
- Halve the lettuce heads, lightly drizzle the cut side with olive oil, and season with salt and pepper. Place cut side down on the hot grill. Grill about 2-3 minutes on the cut side only. You want a slight char and grill marks but don’t cook through.
- To build the salad, place the lettuce half on the plate. Divide the veggies and layer around and slightly on top of the lettuce. Drizzle with the vinaigrette (whisk before pouring to make sure it’s still combined). Sprinkle with the puffed quinoa, season with salt and pepper. Top with shaved cheese.
