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Lunch: Grilled Romaine Heart Salad


Photo: J.P. Mullowney

This crowd favourite works really well if you’re using natural charcoal. Barbecues are meant to be fun and unstructured, so let guests mix their own vinaigrette.

Recipe courtesy of chef Kenneth Pittman, Seto Restaurant, St. John’s, N.L.


  • 1 romaine heart for each person
  • Olive oil
  • Lemon juice
  • Anchovies
  • Parmesan cheese
  • Toasted bread crumbs
  • Red wine vinegar
  • Honey


  1. Halve romaine hearts and season with olive oil and salt.
  2. Each attendee mixes their seasonings of choice, minus Parmesan, in small bowl. Mix until consistency is similar to vinaigrette.
  3. Roast romaine over hot grill, until charred.
  4. Dress with vinaigrette and shave Parmesan over top.

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