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42fa54ce 53c3 4e63 8334 973b8ceac714  2017 03 27 17 33 39
Lisa
Lisa

Grilled romaine salad. Heat grill pan to medium. Cut romaine hearts in half, keeping root in tact. Gently wash/dry the lettuce , then brush cut side with olive oil. Grill for a few minutes, until charred, but not heated through. Serve cut side-up with carrots, radish, cucumber , avocado , and hard boiled eggs (I did the eggs by gently placing them in boiling water and cooking at a low boil/summer for 9 minutes, then plunging them in ice cold water to stop the cooking process. Dressing is homemade Green Goddess made with the spice mix from Penzys.