This is the salad that I have been thinking about for over 2 years. Why I didn’t ask my mom for this recipe all this time is beyond me. Then again, it’s sometimes best to leave certain foods that conjure up fond memories to those that made it. My mom made this at our last visit and I loved it. It is a simple dish that is delicious beyond words. The kind of food that leaves you speechless.

This is the second time I have been left speechless today, the first time was when my family plotted to surprise me with a squirrel that they pretended to buy from the Gourmet Market in Old Lyme. They had me going and the story will be shared later this week. Once I recovered from the dead squirrel prank, which was instigated by my sister H and my fish bonking daughter D, I was ready for this salad.

The stuffed lettuce leaves can be savored as a salad or as an appetizer served by itself. I like it best served on a bed of field greens with a Sun-dried Tomato Vinaigrette. It is a simple rustic dish to make - my favorite kind of food. You can use mozzarella or any other cheese that you think would grill well. The addition of prosciutto would also go well with this, added to the romaine leaves before rolling.

Get your grill nice and hot. Ours registered 625 degrees. The flames from the olive oil were bright red and active, making it look as if the stuffed leaves would become charred and ruined. They weren’t and the charring gave a taste of welcome nuttiness to the romaine, though I did have a moment or two when I thought my dad’s grilling skills had vanished. Just as I was thinking, “Where is the garden hose to put this out,” he said, don’t worry they are coming out just perfect. This was in light of my mom peering out the kitchen window saying, “Bob are you watching them? The fire looks too hot!”

It only takes about 1 minute per side to heat though, just enough for the goat cheese to be soft and run a little. I like it burnt, so I grabbed an extra charcoaled roll.

It was better than I had remembered and I won’t wait to have this again till my next visit. I enjoyed watching my mom prepare it special just for me. The rest of the family enjoyed my request and there wasn’t a bit of salad left. Some things are just worth waiting for, and this was one of those dishes.

When I said “trust me you have to try this,” I mean it. This is one of those dishes. You will not be sorry and be sure to let me know what kind of cheese or filling you are going to try. I think I might try this with the addition of figs in the center when they come in season.

Grilled Goat Cheese in Romaine Lettuce

Adapted from some unknown source in 1988

8 large romaine lettuce leaves

1 large log of goat cheese cut into 8 equal slices

8 large basil leaves

For the dressing:

2 cup of olive oil

1/2 cup balsamic vinegar

1/2 teaspoon chopped garlic

1/2 teaspoon chopped shallot

1 teaspoon salt

1 teaspoon sugar

4 tablespoons chopped sun-dried tomatoes

2 tablespoons of chopped fresh basil

1 teaspoon cracked black pepper

Field greens, enough for 8 salad plates

• Steam the lettuce leaves until pliable, set aside.
• Place a basil leaf on a romaine lettuce leaf that has been spread out.
• Top with 1/8th of the goat cheese.
• Roll up from the bottom of the leaf, turning in the sides as you go along
• Layer all 8 of the goat cheese rolls in 1 cup of the olive oil and the chopped basil, marinate for 1 hour.
• When making the dressing mix the remainder of the ingredients and set aside to chill.
• When it is time to grill, pre-heat to medium heat.
• Remove the goat cheese rolls from the olive oil and set on a tray.
• Add the olive oil and chopped basil to the salad dressing and mix.
• Grill for about 1 minute on each side being careful as you turn.
• Divide the lettuce among 8 plates and drizzle with the dressing.
• When stuffed leaves are done, place one on each salad platter and serve immediately.