Charred Romaine Salad Recipes

CHARRED-ROMAINE SALAD

Steps:

• Place radishes and shallot in a small bowl. Bring 2/3 cups of water, 1/2 cup vinegar, the sugar, and 2 teaspoons salt to a boil in a small saucepan. Pour over radishes and shallot. Refrigerate.
• Meanwhile, whisk together buttermilk, sour cream, and remaining 2 tablespoons vinegar. Season with salt and pepper. Refrigerate while grilling romaine.
• Heat grill to medium-high. Brush romaine halves with oil, and season with salt and pepper. Grill, turning, until charred but still crisp, about 4 minutes per side. Cut each in half lengthwise. Drizzle dressing over romaine. Drain radish-shallot mixture. Scatter over romaine. Serve immediately.

GRILLED ROMAINE SALAD

Steps:

• Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
• In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
• Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
• Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

CHARRED ROMAINE SALAD WITH PICKLED RADISHES

Steps:

• Start with radishes. After washing and trimming leaves/tails, slice very thin.
• Slice shallots thin and put radishes and shallots in a bowl.
• In a small saucepan stir together water, vinegar, sugar and salt.
• Heat until boils then remove from heat.
• Put vinegar mixture into bowl with radishes and shallots. Stir and set in fridge until ready to use.
• For the dressing, mix together buttermilk, sour cream, 1 Tbsp vinegar, and season with salt and pepper.
• Rinse lettuce. Cut head into half lengthwise.
• Brush with vegetable oil.
• Grill for about 2 minutes on each side.
• Remove radishes from fridges and drain liquid from the bowl.
• Rough chop the lettuce and spread on a platter. Top with radish mixture and drizzle dressing over top.