Fork & Knife Grilled Aspen Basil Salad Recipe

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Ingredients:

• 1 long thin baguette

• 1/4 cup olive oil, divided

• 2 cloves garlic, halved

• 1 small tomato, halved and seeded

• 1 head romaine lettuce, outer leaves discarded and head cut into quarters

• salt and coarsely ground black pepper to taste

• 1 cup Aspen Cornucopia Basil Vinaigrette & Marinade (Click To BUY)

• 1/2 cup Parmesan cheese shavings

Directions:

1. Preheat grill for low heat and lightly oil the grate.
2. Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil.
3. Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool.
4. Brush 2 cut sides of romaine quarters with remaining olive oil.
5. Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool.
6. Place a grilled romaine quarter, cut-side up, on top of a grilled baguette slice. Drizzle each with Aspen Cornucopia Basil Vinaigrette & Marinade (Click To BUY) and top with Parmesan cheese. Season with salt and black pepper