Grilled Romaine Salad
Romaine is an ideal lettuce for the grill with it’s dense structure and hearty texture. The charred flavor from the grill on the romaine and red onions adds another dimension to what would normally be a rather boring salad.
Grilled Romaine Salad
Course: SaladsCuisine: FrenchDifficulty: Easy6
servings20
minutes5
minutesIngredients
3 heads of romaine lettuce
1 red onion, sliced very thin into rings
4 Tablespoons extra virgin olive oil
Kosher salt and black pepper to taste
Caper Vinaigrette (recipe below)
Oil-cured sun-dried tomatoes, sliced
Bleu de Sassenage (Blue cheese from South-East France) - any creamy blue cheese will do
Caper Berries for garnish (optional)
- Caper Vinaigrette
1 lemon, zest and chopped segments
3 Tablespoons capers
2 Tablespoons minced shallots
1 teaspoon minced garlic
2 teaspoons dijon mustard
1/2 teaspoon granulated sugar
1/4 cup tarragon vinegar
1 teaspoon Kosher salt
1/4 teaspoon ground black pepper
3/4 cup extra virgin olive oil
Directions
- Heat a grill or grill pan over high heat.
- Peel the dark and tattered outer leaves from the heads of romaine. Cut the romaine in half length-wise and cut off some of the darker leaf tips at the top if necessary.
- Lay the romaine halves on a baking sheet open side up, along with the sliced red onions. Drizzle all with olive oil. Season with salt and pepper.
- Grill the romaine on both sides briefly, being careful not to wilt it too much, achieving a little color from the grill and some smokiness.
- Remove the romaine and lightly grill the red onion rings.
- Place the romaine halves on serving plates topping each with a fair share of the grilled onion rings.
- Drizzle each plate with caper vinaigrette and sprinkle with sliced sun-dried tomatoes and chunks of bleu cheese. Serve.
- Caper Vinaigrette
- Combine all ingredients but oil in a bowl and whisk to combine.
- Slowly drizzle in the oil as you whisk briskly.
