Okay, the sun is shining and the weather is warm enough to sit out on the deck and soak in the rays. The barbecue is going to be used for dinner, so why not use it to start with your newly, soon-to-be famous salad?
- 2 tbsp good olive oil
- 1 tbsp. creamy horseradish
- 1 tbsp. freshly squeezed lime juice
- generous pinch of dill weed (fresh)
- 2/3 cup whipping cream
- pinch of salt and cayenne pepper
- 3 romaine lettuce hearts
- 1 tbsp. olive oil
- pinch of salt and pepper
- 10 oz. salmon or trout fillet, grilled to perfection, broken into bite size pieces
- 1/3 cup croutons
- 1/3 cup manchego cheese, shaved
Preheat barbecue to high. In a bowl, whisk the first 4 ingredients together and then add the whipping cream, whisking constantly to blend and incorporate fully. Cover and refrigerate for 30 minutes.
Cut the romaine hearts in half lengthwise and place each one on two skewers (to keep the leaves open). Brush each one with olive oil and sprinkle with fresh ground pepper
Turn the heat down to medium and with tongs, turn the leaves constantly to avoid burning, but long enough to get grill marks.
Place one lettuce half on each plate, drizzle the chilled dressing , add some trout/salmon bits. Top with the croutons and cheese. Of course, it goes without saying, remove the skewers.
Anything you serve after this is ALMOST second place. Now, where is the wine opener? Huh?