Can you tell that I am slightly obsessed with plums at the moment? The summer tomato and plum salad is on our dinner table most nights, and every morning I top my oatmeal with plum ginger jam. Plum season is so short, as is the summer BBQ season. So let's make the most of both of them with this delicious recipe.
Grilling Romaine lettuce may not seem appealing to you, because who wants to eat warm, limp lettuce, right? The difference are the herbs that you slather the lettuce with, and the squeeze of lemon in the end that brightens the flavor. Trust me, you are going to love this salad! You can always substitute the plums for peaches, nectarines, apples or any other fruit! Also, you are not going to regret topping this salad with coconut bacon. If you don't have it, leave it, it's just an idea :-)
Preparation time: 15 minutes
Makes 2 servings:
1 head of Romaine lettuce
1-2 Tbsp extra virgin olive oil
pinch each of dried rosemary and thyme
2 Tbsp coconut bacon (optional)
sea salt and freshly ground black pepper
Fire up your BBQ (or a griddle pan to make this on the stove).
Half the Romaine lettuce from top to bottom. Rub it with olive oil and herbs.
Half the plum and take out the stone.
Place the lettuce and plum on the BBQ (or pan).
Flip the lettuce after 2-3 minutes, the plum after 5 minutes.
Plate the lettuce, top with plums, season with salt, pepper, and a squeeze of lemon. Then sprinkle with coconut bacon, and serve.
Happy BBQ season!