Grilled Romaine Salad with Blue Cheese and Basil
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 346
- Total Fat
- 33
- Saturated Fat
- 8
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 20
- Sodium
- 465
- Total: 30 min
- Active: 30 min
Ingredients
For the Dressing:
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
For the Salad:
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.