If you've never tried grilled salad then you don't know what you're missing. Grilled just enough to provide a slight charred flavor while maintaining the crunch of the romaine, it's perfect as a side or a main dish when topped with grilled tofu, chicken, fish, or steak. Today Grillocracy turns to Chef Candace Conley (a.k.a. The Girl Can Cook!) for her quick-and-simple grilled romaine hearts with white balsamic vinaigrette.
GRILLED ROMAINE HEARTS WITH WHITE BALSAMIC VINAIGRETTE
4 romaine hearts
1 red onion, thickly sliced
4 oz. crumbled blue cheese or goat cheese
White balsamic vinaigrette (recipe follows)
Rinse romaine hearts and remove any blemished outer leaves. Cut hearts in half lengthwise. Drizzle with olive oil. Season with salt and pepper. Set aside.
Heat grill to medium high. Place sliced onions (oiled side down) on the grill and drizzle the other side with olive oil. Season with salt and pepper. Grill 2-3 minutes until they have grill marks. Flip onions and allow to cook until softened and slightly caramelized,
about five minutes. Remove from grill. Allow to cool. Chop the onions and set aside.
Place romaine hearts cut side down on the grill for about one minute until
the edges start to wilt. Remove from the grill. Dress with a vinaigrette.
Followed by chopped grilled onions and crumbled blue cheese or goat cheese.
TIP: Only grill one side one the romaine leaves so you have the cool
crunch on one side and the wilted warmth on the other.
You can serve this dish chopped or present it restaurant-style with the
whole spear of romaine. Fun!
WHITE BALSAMIC VINAIGRETTE
1 garlic clove, smashed
1 heaping tsp Dijon mustard
1 tsp brown sugar
½ tsp kosher salt
¼ tsp ground black pepper
¼ cup white balsamic vinegar
¼ - ½ cup canola/olive oil blend
In a pint jar or squeeze bottle, combine all ingredients. Shake well.