Grilled Romaine Salad with Blue Cheese

Total Time:
55 min
Prep:
45 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Dressing:
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sherry vinegar
  • 1 teaspoon capers
  • 1 teaspoon kosher salt
  • 6 cloves garlic, peeled
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce, such as Tabasco
  • 6 anchovy fillets and 1/2 teaspoon of their oil
  • 1/2 to 3/4 cup olive oil
  • Romaine:
  • 3 romaine hearts, halved lengthwise, washed and dried
  • Olive oil, for tossing
  • Kosher salt
  • 1 lemon, juiced
  • 20 fresh basil leaves, washed and dried
  • 1 cup crumbled blue cheese, for garnish
Directions
  • Preheat the grill to medium.

  • For the dressing: In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth. Add the Worcestershire, hot sauce, anchovies and 1/2 cup of the olive oil and blend until smooth. Taste for seasoning. Add the remaining olive oil if needed. Set aside.

  • In a large bowl, toss 4 of the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes; the romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little dressing on each.

  • On a flat surface, finely chop the rest of the romaine and add it to a medium bowl. Add the remaining vinaigrette, a touch of lemon juice and the basil leaves. Toss to coat the romaine.

  • Top the grilled romaine with some of the chopped, dressed romaine. Garnish with crumbled blue cheese and serve immediately.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    MELISSA_DARBIAN_GRILLED_POTATO_SALAD_H_

    This recipe is featured in:

    Cookout Sides & Salads