Food Network Magazine - (06)June 2020

GRILLED WEDGE SALAD

cooked bacon and crumbled blue cheese.

GRILLED GREEK SALAD

Cut 3 romaine hearts in half lengthwise.

Brush the cut sides with olive oil and season

with salt and pepper. Grill cut-side down

over medium-high heat until well marked,

1 to 2 minutes, then flip and cook 1 more

minute. Transfer to a cutting board and chop.

Toss with Greek salad dressing, chopped

tomatoes, sliced red onion and cucumber,

kalamata olives and crumbled feta.

GRILLED KALE CAESAR SALAD

Separately tie 2 bunches Tuscan kale around the stems

with kitchen twine. Drizzle each bundle with 1 teaspoon

olive oil and rub all over to coat the leaves. Grill over

medium heat, turning, until well marked and starting to

wilt, 2 to 3 minutes. Transfer to a cutting board; tear off

the leaves and thinly slice. Toss with Caesar dressing and

top with grated parmesan and croutons.

tuesday

june 23

52 FOOD NETWORK MAGAZINE ●JUNE 2020

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Groat Grilled

Croons

...

Cut 1 head iceberg lettuce into 4 wedges. Brush

the cut sides with olive oil and season w ith salt

and pepper. Grill over medium-high heat until well

marked, 1 to 2 minutes per cut side. Top with blue

cheese dressing, chopped cherry tomatoes, chopped

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