Happy Boy Recipes

Grilled Salad

    Grilled Little Gem Salad

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Grilled Heads of Little Gem

Take a Walk on the Wild Side With This Unique Recipe

Total Time: 20-30 Min. Servings: 6

Posted by Tent

For those of you who refuse to eat anything that isn't cooked on an open flame for the months from may to october, this is the recipe for you. And for those of you who haven't yet delved into the intriguing, exciting and delicious {albeit occasionally hazardous} world of grilling, this can also be easily executed on a stove-top using a griddle-pan or even a saute pan. My first experience with grilled lettuces had me excited about the heads of greens I so often overlooked at the Happy Boy stand - this recipe in particular works great with both our little gem and romaine heads, and if you char them enough {or cover them in enough excess meat grease from the grill} you might even get a few meat-only folk to finally eat some salad.

3 Heads of Little Gem
1 - 2 Meyer Lemons
2 Cara Cara Oranges
1/4 cup Olive Oil
Soft, crumbly goat cheese
2 Tbsp red wine vinegar. Or white wine vinegar. Balsamic, even.
1 tbsp chopped mint
1 clove garlic, pressed
1 tsp Dijon Mustard
Salt and Pepper

Get your grill going to a nice low - medium heat.

Whisk together the "marinade" {dressing} in a jar. Combine olive oil, juice of one lemon, vinegar, mint, garlic and about a tsp of salt and pepper. Stir.

Next, cut your little gem heads into half, longways. Slather them in dressing, using a brush if possible, and place onto the grill. Cook for about 2-3 minutes each side. Before flipping sides, I tend to brush more dressing onto them, because olive oil and salt and garlic tastes really good on pretty much anything, especially an open flame.

Once blackened to your preference, remove from the grill and top with a little more dressing, crumbled goat cheese and peeled orange slices. If you are interested in even more grilling adventures, try slicing up that second meyer lemon into discs, brushing them in marinade and putting them on the flame for a few minutes each side. They caramelize nicely and add some additional tang {and another not-so-commonly-grilled element} to the lettuce.