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summer salad

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 Sassy Side dishes vegetarian

    Cucumber Greek Salad

    Cucumber Greek Salad with Herbed Feta, Olives, Red Onion and Fresh Mint

    I can’t eat enough salad these days.  Maybe it’s the weather or maybe it’s all the beautiful produce at the Farmer’s Market and my Co-op – quietly taunting me with brilliant shades of summer color and fresh earthy scents as I slowly meander by.

    Salad is a lovely way to enjoy the warmer months.  No need to turn on a stove top or oven, fresh ingredients that are easily prepped and assembled and can be as fun and festive or as traditional as you desire.

    Cucumber Greek Salad with Herbed Feta, Olives, Red Onion and Fresh Mint

    I keep an assortment of vinegar and olive oil in my pantry for a quick dressing.  Don’t worry about getting to fancy or spending a lot of time making the dressing.  Just a dash of your best olive oil and favorite vinegar with a pinch of salt and pepper will do.  Get a little wild and purchase a champagne, pinot noir or sherry vinegar or high quality flavored vinegar to keep on hand for all your summer salad creations.

    This enticing Cucumber Greek Salad was inspired by the traditional Greek salad that we all know and love.  I makes a lovely light lunch or paired with grilled salmon for the loveliest of summer al fresco dining.  Divine.

    Delicious Wishes and Loads of Love,

    Karista

    Cucumber Greek Salad

    All the ingredients are approximate.  Feel free to adjust to your taste preference.  Sometimes I load the salad with olives and sometimes I keep it simple with just a few.  Let your taste buds be your guide.

    Serves 4

    Ingredients

    2 large cucumbers, peeled or partially peeled and sliced about 1/8 inch slices.

    1/2 cup pitted assorted olives (I like using stuffed green and pitted kalamata olives)

    1/2 cup small diced or crumbled herbed or marinated feta cheese

    1/4 cup thinly sliced red onion

    1/4 cup coarsely chopped or torn fresh mint leaves

    Optional: Cherry tomatoes, halved or quartered

    Salt and pepper

    Drizzle of extra virgin olive oil

    Drizzle of sherry, champagne, red wine, pinot noir or balsamic vinegar

    Directions

    Layer the cucumber on a platter or in a large serving bowl.  Next layer the olives, then the feta cheese, next the red onion and then last, top with the fresh mint.  Sprinkle with salt and pepper and drizzle with vinegar and olive oil.

    I love this served on a large platter but if you prefer, put all the ingredients in a bowl and toss with the olive oil and vinegar.  Garnish with extra chopped mint.

    Enjoy!