On a recent trip, I was served a grilled romaine salad at a restaurant. The grilled lettuce was "okay", but the addition of grilled onions really made the salad delicious! Whenever I have an item that I enjoy when eating out, I try to replicate it at home, and oftentimes enhance it.
This salad is the result. I've served this to much of my family and several friends, and everyone has loved it - I hope you do
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Step 1: Ingredients
Enough for 4 generous servings:
1 Large Head of Romaine Lettuce
1 Large Roasted Pepper
12 ounce Jar of Marinated Artichoke Hearts
12-14 Grape Tomatoes (or 1 large diced Tomato)
1/3 - 1/2 cup shredded Parmesan Cheese
1 Large Onion
2-3 Slices of Bacon
1 Tbsp. Better than Boullion (I use beef flavor, but you can substitute Chicken or Vegetable)
1/2 Cup Cheap Red Wine (your choice)
Step 2: Prepare the Onions
Dice up the 2-3 slices of bacon into about 1/2" pieces. Put the bacon into a large skillet and begin to cook on medium high heat. Stir occasionally.
While the bacon is cooking, coarsely chop the onion. Add the onion to the bacon and reduce the heat to medium.
Continue to cook the onions until transparent and beginning to brown on the edges. Be careful not to cook at too high of heat so they don't burn.
Once the onions start to brown, add the Better than Boullion and the wine.
Allow the onions to cook until all the liquid is cooked off or absorbed into the onions. As they cook, the onions will turn a beautiful brown. Once the liquid is absorbed, turn off the heat. and leave in the skillet while you assemble the rest of the salad.
Step 3: Prepare the Remaining Veggies - Lettuce First
Tear lettuce into bite size pieces (Note: Never cut lettuce with a metal knife - that's what causes the rusty edges on it!) and throw into cold water to rinse. Remove as much moisture as possible by running the lettuce through a salad spinner.
Put lettuce into a large salad bowl.
Step 4: Prep the Roasted Peppers
Cut the roasted peppers into julienne strips about 1-1/2" - 2" long by about 1/4" wide. Add tothe
Step 5: Prep Artichoke Hearts
Put the artichoke hearts in a colander to drain away most of the marinade.
If they are quartered, they are about the right size for the salad (you don't want humongous chunks all at once in your mouth, right?). If your artichoke hearts are whole, cut them into bite-sized pieces.
Add to salad.
Step 6: Prep Tomatoes
Rinse tomatoes and pat dry.
Cut grape tomatoes in half. If using larger tomatoes, cut the into bite-sized pieces.
Add to salad.
Step 7: Don't Forget the Parmesan
Throw the parmesan cheese into the salad bowl.
Now, prep the res
Step 8: Add the Grilled Onions - Yum!
Just before serving, add the hot grilled onions to the salad and toss.
Try enhancing this salad with additions of your own, like black olives, grilled mushrooms (done the same way as the onions), dried cranberries - you name it!
Serve with your favorite grilled main dish, hot bread and don't forget the caesar salad dressing. Enjoy!
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