Change up that salad with a grilled salad. I did it all on the stove top with a very hot cast iron skillet but if you bbq you could always do it that way. The grilling adds a great dimension of flavor to even the lettuce. I did this version with steak but you could change it to fish, chicken or just veggie depending in you mood and likes.
Grilled Salad with Steak and Cilantro Avocado Dressing
Dressing Ingredients:
- 1 cup fresh cilantro
- 1/2 cup fresh parsley
- 2 garlic cloves
- 1/4 teaspoon chipotle powder
- 1/2 teaspoon Kosher salt
- 1 small avocado
- 3/4 cup olive oil (or more if you want the dressing thinner)
- Place all the ingredients in the blender mix well and place in refrigerator until serving.
Grilled Salad Ingredients:
- 2 poblanos
- 2 cups roasted corn (I just defrosted frozen)
- 1 bunch radishes – quartered
- 2 romaine lettuce heads
- 1 container cherry tomatoes
- 2 limes – halved
- 1 bunch scallions
- 1 lb asparagus
- 3 persion cucumbers – dices
- 1/4 cup fresh cilantro – finely chopped
- 1 ribeye steak
- salt and pepper
- Preheat oven to 275 degrees.
- Roast the poblanos on the gas stove top. When well charred place in Ziploc bag to cool. Scrape clean, seed and dice into pieces
- Heat a cast iron skillet, when really hot grill the radishes, cherry tomatoes, limes, scallions, asparagus and lettuce. Set aside to cool.
- Salt and pepper the ribeye on both sides and cook in the heated skillets for about 3 to 5 minutes on each side and finish in the oven until steak reaches medium rare (about 5 to 7 minutes). Let rest on cutting board.
- While steak is resting cut all the veggies into a large salad bowl, including the corn, cucumbers and cilantro, add roasted lime juice.
- Cut rested steak into thin slices to top off the salad and add the cilantro dressing.
