MAKES 4 SERVINGS
Courtesy of Zoe Skelton, Dripping Springs, Texas
Courtesy of Louisiana Cookin’ Magazine
This is one of my favorite things to eat in the summer time. I sometimes add grilled corn and/or some kind of grilled shellfish. I also use fresh globe tomatoes
when they are in season instead of cherry tomatoes. Creole tomatoes would also be an excellent choice.
- 1 large, tight head romaine lettuce
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- freshly cracked black pepper
- 3 peaches, preferably Louisiana, pitted and halved
- 1 garlic clove, peeled, halved
- 3/4 cup cherry tomatoes, halved
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh grated Parmesan
Prepare an outdoor gas or charcoal grill for indirect grilling.
Slice the head of lettuce in half lengthwise, leaving the stem intact.
Brush or drizzle on both sides with olive oil and then lightly salt and pepper. Place lettuce on a hot but not flaming charcoal grill, cut side down and close the lid.
Sear for approximately 2 minutes, just until lettuce begins to wilt and develop grill marks. Flip to cut side up and sear for about 1 minute. Remove from heat. The outer leaves should be slightly charred and wilted, but the inner leaves will remain crisp.
Place peaches cut side down on the grill. Cook until the peaches just begin to soften and develop grill marks, then flip. Allow skins to blacken and blister. Remove from heat. When peaches are just cool enough to handle, peel off the blackened skins and discard them. As the peaches cool, they should
become slightly syrupy.
Remove stem from lettuce and then chop the lettuce roughly. Set aside.
Rub the insides of a large wooden salad bowl with the cut garlic clove, coating the insides of the bowl, then discard the garlic clove. Place the lettuce
in the bowl. Chop the grilled peaches into fork-sized bites and add to the bowl. Add tomatoes. Drizzle with balsamic vinegar and add the freshly grated
cheese. Toss to combine.
Serve immediately while still slightly warm.