Lettuce grill

By: Mindy Merrell, R.B. Quinn

Published On: May 06, 2010



Now that our patios are officially open for business, let’s tidy up the grill area. See the checklist below. And next time you light the grill, our Cheater Chef Charred Salad will definitely move you up a link on the foodie chain. It’s lightly charred romaine and radicchio drizzled with olive oil and fresh lemon, grilled croutons, and parmesan curls. Head-turning and easy. That’s our motto.

Spring cleaning checklist

  • Need a new grill? Eighty percent of all grills sold are priced under $300, according to the Hearth, Patio & Barbecue Association. For charcoal, go with a basic Weber Kettle. For gas, our advice is to choose a brand known for making great backyard grills, not kitchen ranges. Broilmaster tops our list for gas, but even a bare bones model from Home Depot can produce spectacular results. We say put the money in the meat.
  • How’s the old grill? If your under $300 model is rusted out, recycle and start anew. If a little TLC will fire things back to life, run the grates through the dishwasher, clean the burners and the grease trap, and sweep out the bottom. That flaky black stuff in the cover isn’t paint, it is carbon residue. Hit the grill body with a high pressure hose and a stiff brush.
  • Keep grill tools handy in a lightweight bucket. Spring for a new pair of OXO metal tongs and a couple of instant-read thermometers.
  • Make a spring batch of dry rub. Find a big jar with a tight fitting lid and mix equal parts kosher salt, coarse-ground black pepper and paprika. Using this Cheater Chef rub as the base, you can customize smaller portions of it according to the menu.
  • Fill the liquid propane gas tanks. Both of them (you need two).
  • Get a roll of heavy duty aluminum foil—thicker, wider foil is best for wrapping heavy meats and placing directly over fire. And get a few aluminum pans for slow, moist cooking, warming and even steaming brats in beer. Pitch them out when they’re shot.
  • Keep gallon-sized sealable plastic storage bags around for marinades and brines.
  • Use a big plastic bin for dry and tidy storage of charcoal and wood chunks. Keep the charcoal chimney or electric starter in there, too.

Charred Salad

  • 3 slices crusty Italian bread (for about 2 cups)
  • Olive oil (you’ll need about 1/3 to 1/2 cup total)
  • 1 large garlic clove, peeled
  • 1 large or 2 small heads of romaine lettuce, cut in half lengthwise (rinsed and dried)
  • 1 medium head radicchio, cut into thick slices
  • Salt and pepper
  • Juice of one lemon
  • Parmesan cheese shavings, to taste

Drizzle olive oil on one side of each bread slice. Grill bread until lightly toasted, about 2 minutes per side over medium high heat. Rub garlic lightly over one side of each toast. Cut toast into bite-sized cubes and set aside. Drizzle olive oil over a large platter. Add romaine and radicchio, turning to coat all sides with oil. Place them on a hot grill for about 30 to 45 seconds per side. Grill just long enough to pick up some smoky flavor; but don’t wilt or burn it. Cut grilled lettuces into chunks and place in a large salad bowl. Drizzle with additional olive oil, just until lightly shiny. Sprinkle with salt and pepper and toss. Squeeze the juice of half the lemon over the salad. Toss and taste. Adjust with lemon and salt to taste. Toss in the croutons and top with parmesan shavings.

Makes 6 to 8 servings.