GRILLED ROMAINE SALAD WITH BLUE CHEESE
Provided by Alex Guarnaschelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the grill to medium.
- For the dressing: In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth. Add the Worcestershire, hot sauce, anchovies and 1/2 cup of the olive oil and blend until smooth. Taste for seasoning. Add the remaining olive oil if needed. Set aside.
- In a large bowl, toss 4 of the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes; the romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little dressing on each.
- On a flat surface, finely chop the rest of the romaine and add it to a medium bowl. Add the remaining vinaigrette, a touch of lemon juice and the basil leaves. Toss to coat the romaine.
- Top the grilled romaine with some of the chopped, dressed romaine. Garnish with crumbled blue cheese and serve immediately.
GRILLED ROMAINE SALAD WITH SPICY CAESAR DRESSING
Steps:
- Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
- Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds. Place 6 leaves on each plate, drizzle with the dressing and garnish with shaved cheese and croutons.
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 CAESAR SALAD
Steps:
- For the croutons: Preheat oven to 375 degrees F. Toss the bread cubes with the oil and House Seasoning in a medium bowl. Spread in a single layer on a baking sheet and bake until golden brown and toasted, about 10 minutes. Let cool.
- For the dressing: Meanwhile, whisk together the mayonnaise, mustard, anchovy paste, Worcestershire sauce, Parmesan, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in water, 1 teaspoon at a time, until the dressing is thin enough to drizzle.
- For the salad: Heat a cast-iron grill pan over medium-high heat. Brush the cut sides of the romaine halves with the oil and season with a pinch each of salt and pepper. Place the halves cut-side down on the pan and cook until slightly charred, about 2 minutes. Transfer each half cut-side up on a plate. Drizzle with the dressing and top with the croutons, Parmesan and lemon zest.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
GRILLED ROMAINE WITH SPICY CAESAR DRESSING
Steps:
- Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the Parmesan and blend a few seconds longer.
- Heat grill to high.
- Brush romaine with oil and season with salt and pepper; place on the grill cut-side down and grill for 30 to 40 seconds or until slightly charred. Arrange lettuce on large platter, drizzle with the dressing and garnish with shaved Parmesan.
GRILLED ROMAINE SALAD
For a great tasting salad, try this recipe on the grill! Add any dressing of your choice to complete the dish.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 98 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 30mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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