Last night was a layered salad, my youngest helped me make. Simple and fun:
2-3 heads Romaine, (smaller ones I do whole, larger get halved), coarse salt, Olive Oil, Black Pepper and a splash of Rice Wine Vinegar and onto a high grill. Basically want to give some charring but still retain the crispness of the lettuce while heating it through.
Chicken breasts marinated in sour (bitter) orange marinade, grilled, sliced thin on the bias
Thin sliced cucumber
Fresh green onion/scallion, cut into small rings
Dressing: 4 cloves garlic, ground cumin, ground black pepper, salt, juice of 1 lemon, small bunch cilantro, small bunch of chives, 1 egg...into blender high speed, and slowly add about 1.25/1.5Extra Virgin Olive Oil
Another small sprinkle of green onion for more contrast
Garnish with crisp pan fried chopped Nettle seasoned with salt and pepper
It's great to see the family devour this stuff. Trick is to have everything prepped, Grill off the chicken and while it is resting grill the lettuce. Off the grill, chop immediately and then layer in the above order. The nettles we collected and then into a pretty hot pan with a little bit of Olive Oil. You just keep cooking them until they get kind of crispy, adding more oil if you see fit and seasoned with a little salt and pepper. When they cool, just snip them with scissors, keeping the leaves intact as much as possible. It's a great one-dish meal, granted not many carbs but still satisfying and pretty quick to prepare.