Grilled Romaine Salad
1 head of Romaine Lettuce
1/2 Red Onion Julienne
2 oz Parmesan Cheese
1 Baguette
2 Tbl Balsamic Vinegar
1/4 cup Olive Oil
Salt and Pepper

1. Split the romaine in half and rinse thoroughly. Be sure to leace the core attached to hold the lettuce together.
2. Cut the baguette into 1 inch thick slices and brush with olive oil and season with salt and pepper.
3. Place the baguette slices on the warming rack in the grill or on the coolest spot of your grill.
3. Drizzle 1 tablespoon of olive oil onto the cut side of the romaine and place cut side down on a medium high grill just long enough to mark and barely wilt that side of the lettuce.
4. Remove lettuce to serving platter and immediately top with onion and Parmesan.
5. Drizzle remaining oil and vinegar over the salad and serve with the baguettes.


Whole Roasted Salmon with Fennel and Leek

1 Whole Salmon
1 Head of Fennel
1 Lemon
3 Whole Leeks
3 Tbl Olive Oil
Salt and Pepper

1. Trim the green, woody ends off of the leeks and soak them in water. Julienne the white ends and set aside.
2. Trim the Fennel in the same manner
3. Slice the lemon  thinly and proceed to fill the cavity of the fish by first seasoning it leberally with the salt and pepper, then lemon slices, and then stuffed with the leek and fennel.
4. Use a small amount of string to tie or sew he belly cavity closed around the aromatics and then coat the outside skin of the fish with olive oil and season.
5. Make a bed of the soaked leek leaves over a medium low grill and place the fish on the bed. Roast the fish until the flesh becomes stiff and flakes easily away.
6. Remove to a serving dish and cut away the string before serving.