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How to make it

  • Wash and dry all lettuce then slice iceberg into four wedges leaving root end attached.
  • Slice Romaine lengthwise leaving root ends attached.
  • Slice red leaf lengthwise leaving root end attached.
  • Heat grill pan on medium high and spray with olive oil.
  • Grill romaine and red leaf lettuce cut side down then grill iceberg wedges on both sides.
  • Grill all lettuce 5 minutes or until charred grill marks begin to show then set aside.
  • Slice tomatoes into 4 wedges each and grill on each side for 3 minutes.
  • Slice purple onion into rings and grill until charred grill marks show.
  • Chop lettuces into big pieces discarding all root ends.
  • Serve in salad bowls with tomato wedges, onion rings and dressed with vinaigrette.
  • Add plain salad croutons and crumbled goat cheese and serve immediately.

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