Tag Archive for bbq

Grilled Caesar Salad

You know what I absolutely hate? When you get a sandwich, and the lettuce is so old and wilted inside that it is a string of dark green mush. It’s a huge turn-off! This often happens when sandwich shops pre-make their sandwiches, and then they grill them on a panini press, and include the lettuce while grilling. It’s the worst, and it should be outlawed.

Weirdly, I love a good grilled caesar salad. I know, I know, it sounds weird, especially coming from someone with such an aversion to warm lettuce. But there’s something about this that’s different and wonderful.

Grilled Caesar Salad is exactly what it sounds like; it is a salad you do on the BBQ. To be fair, it doesn’t spend much time on the BBQ–you mostly just kiss it with the grill–but it does stay there long enough to get some nice grill marks, and to give the lettuce a sweeter flavour and a softer texture. The inside of the romaine remains cold and crunchy, so it gives the whole thing a very different textural feel than regular caesar.

Just try it already!

grilled caesar salad

Grilled Caesar Salad


  • 2 heads romaine lettuce
  • 6 strips bacon, cut into 1″ pieces, fried crispy and drained on paper towels
  • 1/4 cup parmesan, grated or shaved (or more to taste)
  • 1/2 cup croutons
  • your favourite bottled caesar salad dressing, or make your own


  1. Without separating the leaves, wash the lettuce as well as you can, and then allow to drain. Cut the lettuces in half, length-wise, making sure to go mid-way through the core.
  2. Brush the cut side of the lettuce with olive oil. Heat the grill to 350-400 degrees.
  3. Place the lettuce, cut-side down, on the open grill for about 2-3 minutes. With tongs, flip over so that the other side is on the grill for a few minutes as well. You’re looking for some nice grill marks, and little wilting.
  4. When the lettuce is done, place it, cut-side up, on a large platter. Drizzle over the dressing, then top with croutons, bacon bits, and shaved cheese.
  5. To serve: allow people to cut their own chunk, or cut the lettuce into 3-4″ pieces yourself before serving.


BBQ Peaches with Balsamic Reduction

I love living in the city. I’m a city girl. I’ve lived in the country, but I much prefer to be able to walk to the 7-11, even in the middle of the night, if needed, for milk, if I’m out. The pedestrian lifestyle I’m able to live downtown rocks.

However, every once in a while, it’s also awesome to get out of the city, away from the sirens and the constant honking of horns. This past week, I’ve been staying at a boat-access only cabin on Ruby Lake on the Sunshine Coast. This means many things; no showers, no dishwasher, no flush toilets. A rustic kitchen. And… a Barbecue! BBQ is something I love, but I seldom get to do. In my tiny downtown apartment, we have a balcony only big enough for the door to swing open. There’s no room for even a tiny BBQ out there, so I have to limit my grilling to times when I have access.

To make up for it, this week I’ve been grilling all the things! And I’m excited to share some of them with you.

BBQ peaches

First off, we picked up Okanagan Peaches on our way home from Vernon last week. These are pretty much the best peaches you’ve ever had in your life—large, juicy, tree-ripened. They taste like summer.

We had a beautiful peach gelato at the Smoke ’n’ Oak Bistro at Wild Goose in Okanagan Falls, and I want to try to make that next, but sadly my ice cream maker won’t run at the cabin.

Instead, I decided to grill the peaches. I know cooking fruit on the BBQ sounds kind of strange, but it brings out the natural sugar of the peaches. To counteract this sweetness, I served them with a balsamic syrup. You could also add a dollop of whipped cream.

We ate the leftovers for dessert last night, wrapped up in crepes with nutella and whipped cream. They were quite the hit!

bbq peaches

BBQ Peaches with Balsamic Reduction


  • Fresh, ripe peaches
  • olive oil or butter
  • 1 cup balsamic vinegar, slowly simmered over a low heat for about 15 minutes, until reduced by at least half, and syrupy in consistency (I used a chocolate-infused one for extra sweetness). You could also buy a pre-made balsamic reduction.


  1. Heat the BBQ up to about 300 degrees.
  2. Cut the peaches in half, length-wise, and remove the stone. Brush the cut side of the peaches with melted butter or olive oil, to keep them from sticking to the grill.
  3. Place, cut-side down on the BBQ, and then close the lid. Allow to grill fro about 5-10 minutes. You want nice grill marks on them.
  4. Turn the peaches over, close the lid, and allow to cook for another 5 minutes.
  5. Remove, plate, and drizzle with balsamic reduction before serving.
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