I still remember the first time I decided to grill salad. Still in culinary school and just learning about layering flavors, my class was focusing on a duck confit salad, and that dish seemed very heavy for traditional greens. Yet I didn't want to go down the familiar path of a frisee salad. So, I wondered: what if I grilled some romaine? My thought was that the smoky, charred flavor would really complement the duck but not overpower it. Using duck fat and sherry vinaigrette as dressing, I gave it a shot, and it turned out to be a huge hit. I've been grilling salad ever since.
