Grilled Romaine with Greek Dressing

Yield: 4 salads


2 small to medium-sized heads of Romaine

½ cup + more for brushing on Romaine Flying Olive Lemon or a Flying Olive Single Varietal of Choice

2 minced cloves garlic

¼ tsp salt

1 ½ tsp Dijon mustard

1-2 Tbsp fresh lemon juice

2 Tbsp Flying Olive Jalapeño or Oregano, or Sicilian Lemon Balsamic Vinegar

1 tsp fresh chopped basil, plus a little more for garnishing

1 tsp freshly chopped oregano

Sea salt and pepper

Cooking spray

Sliced tomatoes

Crumbled feta cheese, if desired


Prepare the Romaine lettuce by slicing it from top to bottom. Leave the end intact. Brush a little Flying Olive EVOO of choice and gently massage it into the lettuce.

Meanwhile, mix the garlic, salt, Dijon mustard. 1 Tbsp lemon juice, Flying Olive Balsamic of choice, basil, and oregano. Taste. If more lemon juice or Balsamic Vinegar is needed, add a ½ Tbsp at a time, this is especially important if you are using Lemon EVOO and Lemon Balsamic. Add salt and pepper to taste.

Spray the grill with cooking spray. Turn it on to high. When heated, turn down to medium-low and place the Romaine carefully on the grill with tongs. Grill for about 1-2 minutes on each side. Watch carefully as it cooks VERY quickly. When done, remove to a platter. Let cook a few minutes. Garnish with tomatoes, feta, and the Greek dressing. If desired, cut into bite-sized pieces before serving.

Submitted by Barb L.