Dacula Cook of the Week: Elaine Harris

This week's Dacula cook is Elaine Harris. Harris, who lives in Daniel Park subdivision, shared her recipe for grilled Romaine salad.

"This is so good," Harris wrote in an email to Dacula Patch. "A good friend makes this all the time, told me about it and I just had to do it. Easy, healthy and too good."

Harris suggests preparing other parts of the meal before cooking the Romaine.

"I like to grill some fish or just different fresh veggies to go along with this," she wrote. "Get everything else cooked before doing the Romaine since it take only a couple minutes!"

Grilled Romaine Salad

Ingredients:
1 whole heart of Romaine
2 tablespoon extra virgin olive oil (EVOO)
(1 tbsp for brushing before grilling and 1 tbsp for dressing)
1 tablespoon fresh lemon
kosher salt
couple strips of bacon, cooked crisp
fresh parmesano reggiano, grated or shaved

Preparation:
1.  Make dressing by squeezing juice from lemon, add equal amount of EVOO and a pinch of salt and pepper.  Whisk to combine.
2.  Heat grill to medium
3.  Slice a thin 1/16 off the core end of the head, just to clean it up. Cut lengthwise down the middle of romaine making two equal halves. Brush all of each half with olive oil, and place cut side down on grill.
4.  Grill only a couple of minutes, just until leaves begin to wilt. Turn and repeat.
5.  Remove from grill and place cut side up on plate.
6.  Sprinkle 1/2 tablespoon dressing on each half, then shred cheese on top.
7.  Crumble bacon on top.
Eat and enjoy!

Grilled Romaine is a great addition to any summer meal. Special thanks to Elaine Harris for sharing this wonderful recipe with her Dacula friends and neighbors.  

Now, we would love hear about your favorite recipes. This weekly feature is for you, so let us know what recipes you would like to share or see. Click here to email your favorite recipes, and don’t forget to tell all of your Dacula friends about this great new feature. Until next week, keep living a life filled with food, friends and fun!