For the salad, set up an egg for direct cooking at about 400
degrees. Cut romaine hearts in half lengthwise, drizzle with
olive oil and lightly dust with Dizzy Pig's Shakin' the Tree. Place
on grate to char each side. This should only take a couple of
minutes per side, just keep an eye on it. Slice zucchini and treat
it the same as the romaine using the oil, same rub, and char for
a few minutes on each side over direct heat. We like to throw a
few green onions directly on the grate at the same time as the
zucchini just to give it a little char as well. Chop grilled
ingredients and toss with salad ingredients and toppings of your
choice. We used Erin's favorite green olive antipasto from
Costco- Mezzetta Italian Olive Antipasto, crumbled gorgonzola,
and our new favorite salad ingredient... roasted pistachios.
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