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Grilling Karista's Kitchen Kid Friendly Life Around My Table Salad vegetarian

Grilled Romaine with Sweet and Spicy Dressing

Grilled Romaine Salad with Sweet and Spicy Dressing // Karista's Kitchen

This summer has proven to be quite a diverse and eclectic season thus far.  My home has been filled to the brim with loveliness and laughter and blonde heads roaming the halls.  

My niece came to stay with us for a college internship and of course my two sassy gals had to be in the thick of things with her.  The girls have grown up together and are separated by two and half to three years each.  I used to call them my stair step kids.  My two girls, six years apart and my niece smack in the middle.  I tell her she’s my middle child.  She laughs her infectious laugh and then we all move on to reminiscing about when the girls were young and watch home movies of dances and plays they performed.

the girls

We spent weekends touring the state and showing our niece the beauty of Oregon and I had the opportunity to try a few new things – like riding the dunes and nearly losing my breakfast on those dunes.  We prepared loads of family meals, barbecues and baked goods and sat around the patio table or living room sofa discussing life, love, dreams, health and nutrition, because one cannot leave the Bennett house without a little discussion on health and nutrition.  We’re just a little weird that way. 😉

Our sweet niece went back to school for her summer quarter and we went back to summer weekends walking the beach (and missing her) and eating seafood to kayaking the alpine lakes in the mountains and stopping for barbecue on the way home.  Time spent together, adventuring, enjoying the outdoors and most importantly, dining together.

Life around my table is never short of interesting conversation, stories of times past or delicious food.  Life – just the way I like it.

Grilled Romaine with Sweet and Spicy Dressing // Karista's Kitchen

This lovely Grilled Romaine Salad has been on our summer menu for years.  I started grilling romaine years ago, as a way to get my girls to think the salad was a bit more special and therefore needed to be tasted.  I’d make my sisters sweet and spicy dressing (which I love!) and then top it with gorgonzola, bleu cheese or feta.  When my girls decided they loved goats cheese, I’d sub with goat cheese crumbles.  This Grilled Romaine Salad was served with dressing and cheese, or with dressing, sliced summer tomatoes and fresh cucumber with a sprinkling of cheese on top.  Sometimes I’d include grilled shrimp and make this a meal or crumbled bacon and make it just a bit more indulgent.

However, I served this grilled romaine salad, it was always a favorite way to enjoy our summer meals.

I adore sharing my recipes that represent not only precious times past but also lovely times present.  Food is the element that brings us to the table, where life is lived and memories are made.

Delicious Wishes and Loads of Love,

Karista

Grilled Romaine with Sweet and Spicy Dressing

Serving Size: 4-6

Grilled Romaine with Sweet and Spicy Dressing

Ingredients

  • 2 -3 heads of romaine lettuce, cut in half lengthwise with root end still intact
  • salt and pepper
  • 3/4 cup extra virgin olive oil (1/4 cup for brushing, 1/2 cup for the dressing)
  • 1 clove garlic, minced
  • 1 tablespoon grated onion
  • 1 tablespoon ketchup
  • 1 teaspoon yellow mustard
  • 1 tablespoon sugar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons water
  • 3-4 ounces bleu cheese, gorgonzola or feta, crumbled (or more if you love cheese)
  • Garnish with chopped fresh Italian parsley

Instructions

  • Pre-heat the grill to 350F, or heat a grill pan on medium high. Brush the halved romaine hearts with the 1/4 cup olive oil on both sides and then season with salt and pepper.
  • While the grill is heating, whisk together the garlic, onion, ketchup, mustard, sugar, vinegar, 1/2 cup of olive oil and the water. The dressing should be slightly pink. Add just a pinch of salt and pepper to taste.
  • When the grill is hot place the halved romaine hearts cut side down on the grill.
  • Let the romaine halves grill for about 1 – 2 minutes and then turn the halves over and grill the other side of the romaine for another 1 – 2 minutes.
  • I like my romaine hearts just a little wilted with a bit of crisp still left in the romaine. Ranger Craig however, likes his romaine hearts a little more grilled and wilted. Feel free to grill them to your tastes.
  • Take the romaine off the grill and place on a platter. Sprinkle with crumbled cheese and then drizzle with the vinaigrette. Garnish with fresh chopped Italian parsley. Serve immediately.
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    Karista's Kitchen Salad vegetarian

    Butter Lettuce Wedges with Green Goddess Dressing

    Butter Lettuce Wedges with Green Goddess Dressing / Karista's Kitchen

    Do you remember this blast from the past?  Green Goddess Dressing.  My Mom used to serve this dressing with our dinner salad at least once a week.  As a kid I thought it was such a peculiar name for a salad dressing and I remember I liked to say “Green Goddess” as if it were some magical word that might turn me into a super hero.  Yes, those were the days I was watching Electra Woman and Dyna Girl on Saturday mornings.  Ah… the mind of a child.

    Butter Lettuce Wedges with Green Goddess Dressing / Karista's Kitchen

    Today, the dressing doesn’t quite hold the same meaning for me – but it’s still magical to my taste buds.  Although this dressing is prepared with a mayonnaise and sour cream base, it’s rather light with fresh lemon and assorted fresh herbs, garlic, intensely flavored anchovies and of course the crowning glory of my version of this lovely dressing, avocado.  Whipped up into a lovely pastel colored dressing for greens, vegetables, salads, shrimp and fish.

    I adore Oregon pink shrimp, the small bay size shrimp, and if I have them stocked in my frig, I’ll toss those over the top as well.   And on occasion, I’ll slather it on toast and then proceed to make myself a summer tomato and avocado sandwich.

    Wishing you all Loads of Love and Delicious Wishes!

    Karista

    Butter Lettuce Wedges with Green Goddess Dressing

    Ingredients

    1 ripe medium avocado

    1/4 cup mayonnaise

    1/4 cup sour cream

    2 anchovies

    2 tablespoons lemon juice

    1 clove garlic

    1 tablespoon chopped fresh herbs (I like Italian parsley, basil, oregano and chive)

    1/4 cup fresh chopped chive for garnish

    Salt and fresh cracked black pepper to taste

    Sprinkling of diced cooked bacon (optional)

    Bay Shrimp (optional)

    Avocado slices

    lemon wedges

    Directions

    Place in a blender or food processor the avocado, mayonnaise, sour cream, anchovies, lemon juice, fresh herbs and garlic clove. Puree until smooth.  Season to taste with salt and fresh cracked black pepper.

    Serve over fresh butter lettuce wedges and garnish with chopped fresh chive, avocado slices and lemon wedges.  For a heartier meal I love sweet bay shrimp tossed onto the butter lettuce wedges or diced cooked bacon.

    This dressing is also lovely over mixed greens, grilled romaine or romaine wedges.