Summer brings us all outdoors around the grill, making steaks or salmon, summer squash and corn on the cob. I’ve mentioned it before how 4th of July is all about the barbecue, so when I stumbled upon this recipe, it dawned on me how I haven’t thought about it sooner. I mean anything cooked on the grill has a smoky depth-ness that can’t compare to a regular skillet. I’ve been craving one of my favorite summer salads, which made a light pairing to the velvety goat cheese topped charred romaine and vine ripe tomato salad and cajun spiced cod-fish. How fun would a grilled salad station be at your holiday barbecue? Grill romaine heads to order and setup a table with a variety of toppings like roasted corn or peppers. Add this salad to your 4th of July celebration menu, for a new take on a traditional side. Dessert was never as easy as placing peach wedges onto the grill and topping them with ice cream.

Grilled Romaine Salad with Cucumber Radish Salad and Cajun Spiced Cod

Ingredients {Serves 2}

4 tablespoons – Extra-virgin Olive Oil

1 heart – Romaine Lettuce {halved lengthwise}

1 medium – Vine Tomato {quartered}

Sea salt and freshly ground black pepper

1/4 cup {1 ounce} – Crumbled Goat Cheese

2 {4 ounce} – Cod fillets

Cajun Seasoning

1/4 – Lemon

Dash – Cayenne Pepper

Cucumber Radish Salad {This time I added chopped cucumbers, replaced the mint with basil, sprinkled in toasted sesame seeds, and topped it off with clover sprouts}

Recipe {Inspired by BHG}

Prepare your grill according to whether it is propane or charcoal.

Brush cod fillet with olive oil, drizzle lemon juice, and season to taste with cajun seasoning. Place on hot grill, cook about 4 minutes {you should get nice char lines}, flip and cook on other side until cooked through {about 3 minutes}.

Brush the romaine and tomato with 1 tablespoon olive oil and season with salt, pepper, and dash of cayenne; set aside. Grill romaine and tomatoes, cut sides down, directly over medium coals for 2 to 3 minutes or until slightly charred and wilted. {timing depends on the type of grill you’re using}

Place a romaine heart half on each plate, top with tomatoes and goat cheese {season to taste, if necessary – I drizzled an extra helping of olive oil on mine}, and serve with grilled cod and cucumber radish salad.