Sunday, May 19, 2013

30 Days of Salad Guest Blogger

It's Salad Sunday so you know what that means!  And today we have a super awesome guest post from Christina from Everyday Tastes!  So without further ado, her she is!

Hi there!  I’m Christina from It’s a Keeper, a food and cooking blog where I test recipes to see if they’re (you guessed it…) keepers.  Leslie has graciously let me take over Try to Keep Up and share one of my favorite salad recipes with you. 

I’m from northeastern PA and strawberry season is right around the corner so I thought I would share one of my favorite salad recipes that used strawberries!   I first made this salad last summer during a big family cookout.  Everyone was intrigued by whole grilling lettuce thing. 

This salad is a show stopper!  It’s absolutely gorgeous when it’s assembled -- the bright green and red colors topped with the dark, almost black, syrupy reduction.  It was a piece of art, if I do say so myself.  Even though this picture doesn’t do it any justice!

I particularly like the flavor from the charred lettuce.  It adds an interesting level of flavor.   And, the tangy-sweetness of the balsamic reduction was complimented nicely by the creamy gorgonzola.  Grilled perfection! 

While this recipe is great hot off the grill, it lost a lot of its oomph when refrigerated over night. So my advice is, eat this immediately! Enjoy every last mouthful of this delightful salad.  Finish it all and don’t save it for another meal.

Grilled Salad with Strawberry Balsamic Reduction
Compliments of It’s a Keeper
2 Tablespoons Olive Oil
1-½ cup Sliced Strawberries
1 cup Balsamic Vinegar
¼ cups Sugar
½ cups Crumbled Gorgonzola Cheese

2 heads Romaine Lettuce
Light your grill and set to high. While the grill is heating up, slice the heads of lettuce in half, length wise, leaving the core in.  Drizzle with the olive oil and set aside. Slice the strawberries.
To make the dressing, in a small saucepan, boil the vinegar, sugar and 1/2 cup of the strawberries. Once boiling, turn heat to medium and let it reduce by 1/3.  The consistency should be slightly thick and syrupy.
To grill the lettuce, place it on the hot spots of the grill so that it chars slightly and gets warmed.  Be careful not to wilt the lettuce. Keep turning it so that it’s evenly charred. This will only take a few minutes.
To serve, place lettuce on a platter, drizzle with the dressing and top with the remaining strawberries and the gorgonzola cheese.

About Christina
Christina is the Cook and Bottle Washer at It’s a Keeper, a blog that provides tried and true recipes that are easy to make and, most importantly, taste great!  It’s a Keeper is also about sharing her passion for cooking, recipes, helpful hints and ideas on how to cook more despite busy life.  You can find more delicious recipes like this one on It’s a Keeper.  You can also connect with Christina on Facebook, Twitter, and Pinterest.

Thanks so much Christina!  I love your blog.  If you're stuck for something to eat just head to Christina's blog, you'll find something new and delicious!  Thanks for being a part of 30 Days of Salad!

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