Monday, July 4, 2011

Grilled Romaine with Blue Cheese Vinaigrette

Since everyone is currently in their backyards cooking on their grill for the end of the July 4th holiday weekend, I thought it was perfect to post this salad. I've obviously had most of the traditional grilled foods: hot dogs, hamburgers, chicken, vegetables etc. but I've never considered grilling a head of romaine lettuce. This was delicious and is something different you can make to impress your guests.
Adapted from Food Network Magazine June 2011 &

Serves 6 (1/2 Head of Romaine per person)

Ingredients for Dressing:
1 Clove Garlic - Minced
2 Tsp Honey
2 Tbsp White Vinegar
1/4 Cup Blue Cheese Crumbles
1/3 Cup Extra Virgin Olive Oil

Ingredients for Salad:
3 Heads of Romaine
1 Tbsp Olive Oil
1/2 Red Onion - Diced
3 Slices of Bacon - Crumbled
Start by making the vinagrette. In a small bowl whisk together garlic, honey, white vinegar, salt & pepper.
Add in the blue cheese crumbles, smush the crumbles into the dressing until it is mostly smooth. It is ok to keep a few small crumbles in tact. Whisk until everything is well combine and thick.
Slowly pour the olive oil into the bowl, whisking the whole time as it combines. Set aside. Next you can make the onion / bacon topping. Dice the onion and cut the bacon in to small pieces. In a small pan, saute the bacon and onion for 5 minutes. When they are done cooking transfer them to a dish using a slotted spoon so the grease drips out. I also blotted it all with a papertowl to adsob some more of the grease.
Wash all of the romaine heads and then using a sharp knife cut them down the center. Make sure to leave the root end in tact to hold the romaine together. Preheat the grill to medium high heat. Brush the entire cut side with olive oil and place heads down ontop of grill.
Grill for 4 minutes until you can see the grill marks and the leaves have begun to wilt slightly. Sprinkle the romaine with the bacon and onion topping. Drizzle the vinaigrette on top and serve immediately.
Enjoy!! - Nicole

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