Barbecue season is the perfect time for hearty Northwest chefs who love to grill. Chef Jere Scott shows how they sear their salad at the Woodman Lodge in Snoqualmie in this Healthy Dish.
Woodman Lodge Grilled Wedge Salad
Full head of Romaine lettuce
Salt and pepper
Take one full head of Romaine lettuce, trim the top and bottom, then slice in half length-wise.
Brush all sides of the lettuce with olive oil, then salt and pepper.
Now you’re ready to grill, so lay your lettuce wedge on a medium hot grill for 3-5 minutes until it’s golden brown. Turn the lettuce once and after the other side is cooked. Remove from the grill, plate and dress with your favorite salad dressing.
You can add extra vegetables to top your wedge like diced tomatoes and onions.