Grill

I saw a recipe for grilled romaine with green harissa (yes, green harissa!) in the MIX magazine put out by the Oregonian. I was inspired to create this salad based on that recipe and my favorite summer sandwich (BaconLettuceAvocadoTomato.) The char on the romaine makes up for the lack of toast. I used Shirley Corriher's technique for making mayo to make the avocado aioli (aka guacamaioli.)

Share: