BBQ'd Salad

Is it a dinner salad or a side--you decide! This dish is full of char and crunch, topped off with a festive dressing to incorporate into your summer repertoire. It’s also an ideal way to use up any grillable vegetables.

Ingredients
1 bunch Lacinato kale (about 9 ounces), stems removed and leaves thinly sliced
Salt and black pepper 
1 head romaine, thinly sliced 
½ bunch cilantro, leaves and tender stems thinly sliced 
½ cup Yuzu Teriyaki Umami BBQ Sauce 
1 Tbsp vomFASS Lemon Extra Virgin Olive Oil
2 Tbsp vomFASS Garlic Extra Virgin Olive Oil
1 red onion, cut into ½-inch-thick wedges through the root 
1 lb grilling vegetables (see Tip) 
2 Tbsp vomFASS Grape Seed Oil 
Handful of crushed corn chips, optional garnish.

Directions
Heat the grill to medium-high. Clean and grease the grates with our vomFASS Grape Seed Oil (very high heat tolerant).

In a large shallow bowl or platter, sprinkle the kale with a pinch each of salt and pepper. Squeeze with your hands until shiny and softened. Add the romaine and cilantro and toss with kale. Set aside.

In a small bowl, stir together the barbecue sauce and Lemon Extra Virgin Olive Oil. Season to taste with salt and pepper.

In a separate small bowl, stir together the beans and 2 tablespoons of the barbecue mixture.

On a sheet pan or large bowl, toss the onion and vegetables with Garlic Extra Virgin Olive.

Season with salt and pepper.

Grill the vegetables until charred and tender, 2 to 10 minutes, depending on the density and size of the vegetables. (If using a gas grill, close the grill between flips.) Return to the bowl or sheet pan and head back inside.

Drizzle some of the dressing over the greens, then arrange the grilled vegetables, spoon on the beans. 

Drizzle with more dressing, if desired.

Garnish with chips, optional.

TIP

This salad tastes good with any number of vegetables, including zucchini, eggplant, carrots, green beans, mushrooms, peppers and radishes, so use what you have, or what looks good to you. Cut the vegetables into pieces that are large enough so they don’t slip through the grates. For small or slender vegetables, like snap peas or green beans, leave them whole.

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BBQ'd Salad