Recipe courtesy of Alex Guarnaschelli
From:
Food Network Magazine
Grilled Romaine Salad with Blue Cheese and Basil
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 346
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 20 mg
- Sodium
- 465 mg
“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.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 346
- Total Fat
- 33 g
- Saturated Fat
- 8 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 20 mg
- Sodium
- 465 mg
Ingredients
For the Dressing:
For the Salad:
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.
