Appetizers & Snacks
GREAT BOOK OF GRILLING
About this Cookbook
This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and techniques in this book. Take your grill game to the next level!
- 1 cup balsamic vinegar
- 4 green onions
- Extra-virgin olive oil
- 1 small melon (such as cantaloupe or honeydew), sliced into about 1-inchthick crescents
- 1 head Boston or Bibb lettuce, washed and dried
- 1 tablespoon olive oil
- ¾ cup goat or feta cheese, crumbled
- Sliced onions
Step by Step Instructions
Grilled Melon Salad Recipe
On the grill’s side burner or a stove-top, pour balsamic vinegar into a shallow saucepan, and over low heat, cook until liquid is reduced to about half. Reserve.
Preheat grill to high. Lightly oil the green onions, and place on grill, using tongs to turn as each is browned with sear marks. Remove onions, and cut into short diagonal pieces.
Use paper towel to blot surface moisture on each melon slice, and immediately place them on clean hot grates until sear marks appear. Keep an eye on each piece, and use tongs to turn them.
Remove sear-marked melon slices from the grill, and place two or three on each lettuce leaf. Top the warm melon slices with some crumbled goat cheese and sliced onions. Drizzle a thin line of the reduced balsamic vinegar over each in a single curving line. Drizzle in the opposite direction with a thin stream of extra-virgin olive oil.
Famous Chefs Grilling Quotes
“I grill, therefore I am.”