Grilled Salad?

Rob decided to use one of the busiest nights of the week to try out a fun new dish. When he told me about it this morning, I thought it would be fun to share it with all of you.

Flash Grilled Hearts of Romaine (Grilled you ask? Yes, he took the hearts of Romaine, tossed them in extra virgin olive oil and then seared them on the grill for about 5 seconds on each side) topped with
Autumn spice rubbed New Zealand venison carpaccio.
Then he drizzled a pumpkin aioli around the plate,
and served it with a whole wheat beer crostini
Oh yeah, and he drizzled an anchovie & basil dressing on top, then topped that with fresh shaved Parmesan cheese.

So, with a crowd of guests giving rave reviews, he decided that experimenting is fun. Tonight’s appetizer looks like it will be pan seared jumbo scallops with a chardonnay and lime saffron sauce, topped with a Parmesan and tomato foam. And why am I going home to eat Mac and Cheese with my kids?????