Grilled Romaine Lettuce Salad with Watermelon Vinaigrette

• 4 cups fresh watermelon, chopped and drained
• 1/4 cup red onion, diced small
• 2 tablespoons honey
• 1/4 cup champagne vinegar
• 3/4 cup canola oil
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Combine watermelon, red onion, champagne vinegar, canola oil, basil and parsley in a blender.

Pulse on/off for about 30 seconds until combined. Add salt and pepper to taste.

Serve over half a grilled romaine lettuce. See grilling instructions below.

Garnish with watermelon slices or other summer berry.

Yield: about 2 cups salad dressing

Play with your Food! Add grilled beet slices, green onions, radish, carrots and/or toasted almonds or sesame seeds.

To grill the romaine lettuce:

Wash 1 head lettuce for every 2 people. Leaving core on, slice head in half through core. Place cut side down on med hot grill for 3-4 minutes, turn and grill other side 3-4 minutes. The water in the lettuce will steam it a bit. Cut core off and chop lettuce as desired or leave intack for a spectacular presentation!