1 Head Romaine Lettuce, rinsed and dried
1 clove Garlic, finely minced
1 Tablespoon Olive Oil
To taste Salt & pepper
1/4 Loaf Baguette, cubed
1/2 Cup Cherry Tomatoes, washed & dried
2 to 4 Small Wooden Skewers, soaked in water, 15 minutes
2 Sprigs Fresh Thyme, picked
Cut the romaine lettuce in half lengthwise. In a small bowl, combine the minced garlic and olive oil to make garlic oil. Brush the garlic oil on the cut sides of the romaine lettuce, being sure to reserve some of the garlic oil for the other grilled salad components. Season the oiled lettuce with salt and pepper. Set aside.
Thread the baguette cubes and the dry cherry tomatoes, alternating, on the soaked wooden skewers. Brush the bread cubes and cherry tomatoes with the garlic oil. Season with salt and pepper, and sprinkle with the thyme leaves.
Place the lettuce and bread-tomato skewers on a hot grill and grill on all sides for about 5 minutes, or until char marks have formed. To serve, place 1 piece of grilled romaine on a plate and top with 1 or 2 tomato-and-bread skewers. Drizzle with your favorite dressing and top with shaved Parmesan, if desired.
Preheat your grill for 5 minutes before adding anything to cook on it. This ensures the grates are hot enough and prevents food from sticking.
It is important, when using wooden skewers, to soak them for 10 to 15 minutes before skewering food on them.