Grilled Romaine Salad With Blue Cheese

Grilled Romaine Salad With Blue Cheese
Dressing
6 ea garlic,peeled
1 t kosher salt
1 T fresh lemon juice
1 t capers
1 T sherry vinegar
1 T Worcestershire sauce
1/2 t hot sauce (recommended Tabasco)
6 anchovy fillets and 1/2 teaspoon of their oil
1/2 to 3/4 cup olive oil,plus more for grilling the romaine
20 basil leaves,washed and dried
1 c crumbled blue cheese,for garnish
Romaine
3 romaine hearts,halved lengthwise, washed and dried
Kosher salt
1 lemon,juiced
Preheat the grill to medium.
In the blender, combine the garlic, salt, lemon juice, capers and
vinegar. Blend until smooth. Add the Worcestershire, hot sauce,
anchovies and 1/2 cup of 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.
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