When the doctor tells you to cut down on meat, but you won’t stop grilling: this grilled salad will do the trick! Throw it on the cooker alongside a couple of steaks, or towards the end of a longer cook.
There’s not a whole lot you need to do for this recipe: If you want to be super efficient about it, prep the ingredients in advance: wash the romaine lettuce, and let it dry. Pick your favorite salad dressing, and a good quality feta cheese. A sheet pan and a kitchen knife is all you need in the way of utensils.
This recipe works great as a side project - you probably wouldn’t want to fire up the pit just for the handful of minutes that this will take. So, do your thing - cook yourpork ribs,steak, orbeef brisket, and come back in the last 5 for the grilled salad.
Once you’re good to go, split the head(s) of lettuce in half lengthwise. Drizzle each half of the lettuce with about a tablespoon or two of olive oil.
Grab the BBQ rub, and give the cut side of the lettuce a light hit. Bonus points if the meat you are cooking is also covered in the same BBQ rub, for a more cohesive experience.
Now place the lettuce, with the cut side facing down, over direct heat. Grill it for 90 seconds, or until you get a hint of a char (without burning it!).
Next, pull the lettuce off of the heat, to a sheet pan. Get the crumbled feta cheese, and sprinkle the halves evenly with it. Finally, drizzle the halves with an even amount of salad dressing.
Your grilled salad is ready to go! Slice width-wise, and serve it in a separate bowl, or add a little to each plate of whatever meat you cooked. Serve and enjoy!
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