Salads are usually pretty ubiquitous at any summer barbecue -- you have to have at least
one green thing amongst the sea of meat right? But they are rarely the star of the show and are frequently left to be piled into a large bowl and smothered with some sort of dressing. There is no reason this should be the case, because as it turns out, salad greens are even better when grilled.
“Grilled salads are great because they show vegetarians that they can still eat like a meat eater,” says Chef Joseph “JJ” Johnson of New York's Minton’s in Harlem “You can really push the boundaries of what people consider to be a salad when you grill the greens and push those flavors.”
Adding grilled greens to vegetable salads can also play off of other summer vegetables like tomatoes, corn, and squash. “The smoke and char on the greens works with the sweetness and texture of other vegetables you would normally grill like zucchini and bell peppers,” he adds.
Grilling greens is easier than you think. Just follow guidelines below and you’ll be grilling up impressive salads in no time. https://www.thrillist.com/eat/nation/how-to-make-grilled-salad-grillist/food-and-drink
