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Grilled Salads Galore

Grilling season has been in gear for a couple months so we’re sure you’ve grilled up just about everything by now. But have you have grilled a salad? We’re not talking about putting grill meat into a salad, we mean grilling the actual salad itself.
Be adventurous with your grill and try these two options for grilling a salad tonight!
Forshaw STL MO grilling
Salad Kabobs
Be creative and put whatever you want on your kabob, just follow the one golden skewer rule: make sure all the pieces are relatively the same size.
Take your favorite salad items and skewer them to grill, or try the following combinations:
The Caesar: hunk of romaine, hunk of bread, hunk of par-cooked chicken breast or fully raw shrimp, when done, douse with Caesar dressing and grated Parmesan.
The Caprese: Mozzarella, tomato, bread, garnished with chopped basil and olive oil, don’t leave this on too long or your mozz will be all over your grill.
The Nicoise: Hunks of fresh tuna steak, cured black olives, par-boiled potato, grape tomatoes, garnish with chopped hard boiled egg and capers, and a vinaigrette of red wine vinegar, minced shallot, Dijon mustard, bit of garlic, anchovy paste (optional), and olive oil.
The Classic
Quarter a head of romaine the long way so that the root keeps each of the 4 pieces together. Lightly brush with olive oil and put the lettuce cut-side down directly on the grill. Char till you have gorgeous grill marks. Serve with any of the following:
Red wine vinegar and crumbled bleu cheese or bleu cheese dressing (or a little bit of both?).
Add cooked bacon bits to the above.
Balsamic vinegar, black pepper, sunflower seeds.
Olive oil, salt and fresh lemon.
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