Recipe courtesy of Alex Guarnaschelli

Grilled Romaine Salad with Blue Cheese and Basil

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 to 6 servings
“Basil is delicious but notoriously fickle,” Alex says. To keep it looking and tasting its best, make sure it stays dry until just before you use it.


For the Dressing:

For the Salad:


  1. Preheat a grill to medium. Make the dressing: In a blender, combine the lemon juice, vinegar, capers, 1 teaspoon salt and the garlic. Blend until smooth. Add the Worcestershire sauce, hot sauce, anchovies and their oil and 1/2 cup olive oil; blend until smooth. Taste for seasoning. Blend in up to 1/4 cup more olive oil, if needed. Set the dressing aside.
  2. Make the salad: In a large bowl, toss 4 of the romaine halves with a little olive oil and season with salt. Put them in a single layer on the grill and cook 3 minutes per side (the romaine should feel slightly warm and tender). Transfer to a large platter. Spoon a little dressing on each.
  3. Finely chop the rest of the romaine and add it to a medium bowl. Add the remaining dressing, a touch of lemon juice and the basil leaves. Toss to coat.
  4. Top the grilled romaine with the romaine-basil mixture. Garnish with the blue cheese and serve immediately.