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The grill permeates the iceberg lettuce
for a wonderful smoky flavor.
1 head of Ocean Mist Iceberg
Lettuce-rinsed--core removed,
head quartered into 4 wedges.
2 red Tomatoes --rinsed and
halved
(use your preferred variety of tomato)
Olive oil
Red wine vinegar
1 cup garlic croutons
Salt and pepper
Nonstick cooking spray
Mesh grilling basket or handmade
grilling foil basket
(See back cover page for this option.)
Mesh Grill-Top Chef's Pan available at Williams-Sonoma.
Preheat outdoor grill.
Directly spray either mesh grill basket or grilling foil
with nonstick cooking spray.
Add tomatoes to mesh grill basket or grilling foil
and place directly over flames. Grill tomatoes for
5 minutes or until they begin to evenly char, but are
still slightly firm. Remove tomatoes.
Add lettuce wedges to mesh grill basket or grilling
foil and place directly over flames. Char lettuce for
about 5 minutes, turning often with tongs.
After lettuce is charred, place the tomatoes in the
mesh grill basket or grilling foil along with croutons.
Salt and pepper the vegetables to taste. Then drizzle
olive oil over vegetable mix. Leave mesh grill basket
or foil on hot grill and heat all ingredients for about
2 more minutes.
Remove from grill and drizzle with red wine vinegar
to taste. Serve immediately.
Fire-Charred Iceberg Salad
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