Photo: Orange and Blue Grilled Romaine Salad Recipe
Ingredients
- 2 romaine hearts, halved lengthwise through the core
- Lemon flavored olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 cup crumbled blue cheese (recommended: Shropshire)
- 1 navel orange
- 1/2 small shallot, sliced
Directions
Preheat a grill pan over high heat.
Brush the romaine spears with some lemon oil and season with salt and pepper, to taste. Put the spears on the grill pan and cook, turning once, until grill marks appear and the lettuce begins to wilt, about 2 minutes total. Immediately remove from the grill to a serving platter and sprinkle each half with about 2 tablespoons of the crumbled blue cheese.
With a sharp knife, cut the peel and pith from the orange. Carefully remove the orange segments by cutting them lengthwise away from the membrane, into a bowl. Squeeze the juice from the membrane over the segments and slowly whisk in 2 tablespoons lemon oil until combined. Season with salt and pepper, to taste, then add the shallots and stir to combine.
Drizzle the citrus vinaigrette and orange sections over the grilled romaine spears and garnish with the remaining blue cheese.
Per Serving: Calories: 131; Total Fat: 8 grams; Saturated Fat: 4 grams; Protein: 6 grams; Total carbohydrates: 9 grams; Sugar: 6 grams; Fiber: 2 grams; Cholesterol: 13 milligrams; Sodium: 366 milligrams
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By tuajuandaj_12729567
Portland, OR
on September 16, 2012
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For the vinaigrette, I squeezed the juice from half of the orange and mixed with the lemon-infused olive oil as described. The remaining half of the orange was sectioned as described and placed on the grilled romaine. This dish was delicious.
By movingsunrise212
on September 26, 2011
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This is insane good, I never grilled romaine before but it came out really good. This is super easy and the flavors are great. It is also a very pretty side dish. I've made it about 5 times total and I use what is on hand. If I don't have shallots then red onions work well (I like them real thin sliced on the mandolin and I have used gorgonzola in place of blue cheese.
By DeniseNC
on September 06, 2011
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I had a hard time with this. I got my romaine from the Farmers Market so they had already cut off the leaves, so outside of rubberbanding the bottom together, it was hard to keep together. After that, I put too much olive oil on it....I went through a lot of leaves before getting something to show grill marks by then everything was just wet with oil...and didnt really look to appetizing. So I didnt eat it. The reviews below seem good, so it was obviously just me...maybe I will give it another shot.
Read all 16 reviews