Inspired by watching Michael Symon this summer (Symon's Suppers) and how he cooks meals containing only a protein and a creative salad, Thomas and I had been attempting to whip up some great salads. We once had a grilled ceasar salad at Palace Cafe in Tulsa, and it was soooo good. Thomas decided to grill a salad the other night when we made steaks, and it turned out amazing! Gives it a little smoky, earthy taste. Simply add romaine to the grill for a few minutes on each side, then set it on top rack while meat is still cooking. He also grilled some lemons for it. We topped it with a bunch of chopped Italian ingredients and it was great!
Side note: I also made some blue cheese herb butter for the steak. Just mix blue cheese crumbles, dried basil, and rosemary to very softened butter, then form into a log on saran wrap and chill in fridge. I put a large slice on steaks for last minute of cooking. The butter melts into steak and the blue cheese deliciousness remains.
We made a grilled ceasar salad a few days later and it was also great.
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