“New from the Kitchen”
Recipe of the Month – September 2017
Salads: Grilled Romaine, Onion & Tomato Salad
1 Small head romaine lettuce
1 Vidalia or red onion
1 large slicing tomato
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped shallot 1 tablespoon crumbled Gorgonzola cheese and extra for garnish
Cut romaine into quarters and slice onion and tomato into 1/4 inch slices.
Spray hot grill with Pam and place onions on first as they will take longer to cook through (try for pretty grill marks). When the onions are almost soft, add the tomatoes and romaine to the grill. Cook for 1 t o2 minutes and turn and cook for another 1 to 2 minutes.
Place the romaine on a serving plate and top with tomato and onion. Sprinkle with salt and pepper to taste and drizzle with the dressing and top with additional Gorgonzola cheese.