Name: Grilled Romaine Salad with Blue Cheese and Basil
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 tablespoon fresh lemon juice; 1 tablespoon sherry vinegar; 1 teaspoon capers; Kosher salt; 6 cloves garlic; 1 tablespoon Worcestershire sauce; 1/2 teaspoon hot sauce (such as Tabasco); 6 oil-packed anchovy fillets, plus 1/2 teaspoon of the oil; 1/2 to 3/4 cup extra-virgin olive oil; 3 romaine lettuce hearts, halved lengthwise; Extra-virgin olive oil, for tossing; Kosher salt; 1 lemon, halved; 20 fresh basil leaves; 1 cup crumbled blue cheese

Directions

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.
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.
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.
Top the grilled romaine with the romaine-basil mixture. Garnish with the blue cheese and serve immediately.

Photograph by Yunhee Kim

Grilled Romaine Salad with Blue Cheese and Basil

Ingredients

For the Dressing:

For the Salad:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages