Grilled Romaine Salad With Roasted Garlic Dressing Recipes

FRISEE SALAD WITH ROASTED GARLIC DRESSING

Steps:

• For the vinaigrette:
• Combine the garlic, vinegar, mustard, honey, lime juice and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified.
• For the salad:
• Place the frisee in a large bowl, add 1/4 cup of the vinaigrette, season with salt and pepper, to taste and toss to coat. Put the tomatoes in a bowl, add a few tablespoons of the dressing, season with salt and pepper, to taste, and toss to coat.
• Divide the frisee among 4 to 6 large plates, arrange 3 of the tomato quarters around the perimeter of each plate. Garnish with shaved cheese and chopped cilantro. Drizzle with the remaining vinaigrette and serve.

GRILLED ROMAINE SALAD

Steps:

• Preheat a grill to medium-high.
• Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve.
• Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

GRILLED ROMAINE SALAD

Steps:

• In a small bowl, whisk 1/3 cup oil, vinegar and seasonings. Set aside., Brush the onions, tomatoes, cucumber and romaine with remaining oil. Grill the onions, tomatoes and cucumber, uncovered, over medium heat for 4-5 minutes on each side or until onions are crisp-tender. Grill romaine for 30 seconds on each side or until heated through. , Chop the vegetables; place in a large bowl. Whisk dressing and pour over salad; toss to coat. Serve immediately.

ROMAINE AND GORGONZOLA SALAD WITH ROASTED GARLIC DRESSING AND SPICED PECANS

Steps:

• Preheat oven to 350°F. Toss oil with garlic in small baking dish. Cover dish tightly with foil. Bake until garlic is golden and tender, about 45 minutes. Cool. Squeeze garlic from skins. Reserve oil.
• Transfer roasted garlic to processor. Add honey, vinegar, cider and mustard and blend well. With processor running, slowly add reserved garlic oil. Season dressing to taste with salt and pepper.
• Toss lettuce with 1/2 cup Gorgonzola cheese and enough dressing to coat. Sprinkle with remaining 1/2 cup cheese and Spiced Pecans and serve.

GRILLED ROMAINE SALAD WITH ROASTED GARLIC DRESSING

Steps:

• DIRECTIONS Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool. Light a grill. Squeeze the garlic cloves into a blender. Add the buttermilk and lemon juice and blend to a puree. With the machine on, slowly pour in the 1 cup of olive oil until blended. Season the dressing with salt and pepper. Drizzle the cut side of the romaine hearts with olive oil and sprinkle with salt and pepper. Grill the romaine over a hot fire, cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for 20 seconds longer. Transfer the heads to a platter, cut side up. Drizzle the dressing over the romaine, sprinkle with the Manchego and serve right away. MAKE AHEAD The roasted garlic dressing can be refrigerated overnight.