As the weather gets warmer I’m always looking for a new salad recipe. It looks like “Nevada Foodie” Kristy Crabtree has a winner! ~MC
Have you ever grilled your lettuce? I have to say it adds a totally different dimension when making a salad. Romaine lettuce is the best to use. You simply slice it in half, drizzle it with a bit of olive oil and season with salt and pepper. Then throw it on the grill for a minute being sure to turn and grill on the other side. Remove and your done.
Not every recipe I post makes for the best photos, but some of these recipes I want to share since they are quick and still allow you to really enjoy using up your wildgame. Along with grilling the lettuce, I grilled some spring onions and a few Roma tomatoes to add to the salad.
I should have called this a ‘Mexican Taco Salad’ since I used similar spices to my ground elk that I use in all my taco meat.
When you’re ready, plate your grilled romaine lettuce, add some onions and tomatoes and your ground elk. Cut everything up, top with a little shredded cheese, maybe a few black olives and some salsa…. or in my case, I drizzled a little thick balsamic vinegar… Dinner is served.
Slice romaine lettuce and tomatoes in half. Drizzle a little olive oil over lettuce, tomatoes, spring onions and season with a pinch of kosher salt and black pepper.