grilledhearts

This is a colorful, festive salad, packed with flavor and worthy of any occasion. It is great for a birthday or luncheon with friends!

Ingredients:

  • 3 hearts of Romaine lettuce, halved
  • 3–4 large chicken breasts grilled with lemon, salt, and pepper
  • Hand full grape tomatoes, halved
  • 1 bunch cilantro, chopped, stems removed
  • Avocado, chopped or sliced
  • Green onions, chopped
  • 1 corn on the cob, grilled with olive oil, salt, and pepper, then removed from the cob
  • 1 can black beans, warmed and seasoned (I like to season them with cilantro, tomatoes, and onions)
  • Hand full pepitas, roasted and salted
  • Parmesan cheese, fresh, grated
  • Tortilla strips (To make these, simply slice tortillas into confetti strips and fry in hot oil or bake once tossed in oil; add salt.)
  • Lime wedges

Romanset-four

Directions:
With a small amount of olive oil, salt, and pepper, grill the halved heads of lettuce either on a hot grill pan or on the barbeque. Grill them for approximately 30 seconds on each side, being careful to let the lettuce be warmed and have grill marks but not letting it wilt. Remove and place on the plate. Drizzle Cilantro Vinaigrette over the lettuce and then arrange the other ingredients over the top (largest to smallest). Drizzle more dressing if desired. Garnish with the lime wedge.

Cilantro Vinaigrette Dressing:

Puree in a food processor with a small amount of oil:

  • 1/4 cup sweet onion
  • 1 clove garlic
  • 2 teaspoons fresh ginger, peeled and sliced
  • 1/4 avocado

Then add and puree until well chopped:

  • 1 bunch cleaned cilantro tops
  • 1/4 bunch parsley tops

Now add and pulse in the food processor to fully combine:

  • 3 ounces seasoned rice wine vinegar
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

And finally, with the food processor on, drizzle in the oils:

  • 1/2 cup olive oil
  • 1/2 cup peanut oil
  • 1 tablespoon toasted sesame oil

 

Roma set-two