Name: Pink Peppercorn Lemon Thyme Charred Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 heads Romaine; 8 Lemon Slices; 4 cloves Garlic; 1 tsp Dijon Mustard; 1/4 cup Lemon Juice; 2 tbsp Red Wine Vinegar; 1/4 cup Olive Oil; Spiceology Pink Peppercorn Lemon Thyme to taste; Salt to taste; Parmesan Cheese to taste; Black Peppercorns ground to taste (we used HexClad’s grinder); Spiceology X A Cook Named Matt Flakey Salt, to taste

Ingredients

Scale

2 heads Romaine
8 Lemon Slices

Olive Oil Dressing:

4 cloves Garlic
1 tsp Dijon Mustard
1/4 cup Lemon Juice
2 tbsp Red Wine Vinegar
1/4 cup Olive Oil
Spiceology Pink Peppercorn Lemon Thyme to taste
Salt to taste

Garnish:

Parmesan Cheese to taste
Black Peppercorns ground to taste (we used HexClad’s grinder)
Spiceology X A Cook Named Matt Flakey Salt, to taste

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Instructions

Preheat your grill to 400-500 degrees F
Remove the loose leaves off the head of romaine, and slice the heads in half through the heart of the romaine.
Apply olive oil and Pink Peppercorn Lemon Thyme over the inside of the romaine head and place on the grill.
Grill until you see charr, then turn 90 degrees and grill until you see nice square grill marks.
Remove from grill and plate.
Dress the romaine with Pink Peppercorn Lemon Thyme dressing, and garnish with fresh parmesan and freshly ground pepper and finishing with flake salt.