Okay, this might not be the first thing that occurs to you to do to a head of romaine, but bear with me. Grilling the romaine leaves gives your salad a delicious richness you wouldn’t expect. Be careful with them on the grill though ! The leaves wilt and char quickly. Top with feta, cherry tomatoes, walnuts, and a balsamic vinaigrette, and you have a perfect smoky grilled salad.
Grilled Romaine Salad with Garlicky Balsamic Vinaigrette
Serves 4
- 2 tablespoons olive oil
- 1 head romaine lettuce (about 12 leaves)
- 1⁄4 cup feta cheese
- 1⁄2 cup halved cherry tomatoes
- 1⁄4 cup chopped walnuts
- Garlicky Balsamic Vinaigrette (below)
Separate the leaves from the romaine head, and wash and dry them. Heat a grill to medium-high, brush oil on both sides of each lettuce leaf, and place on the grill. Watch carefully and turn often, as the leaves can wilt quickly. Once char marks are visible, remove the leaves and place three leaves on four individual plates. Top the grilled lettuce with the cheese, tomatoes, and walnuts. Drizzle with 2 tablespoons balsamic vinaigrette, and serve.
Garlicky Balsamic Vinaigrette
Serves 6
- 1⁄2 teaspoon Dijon mustard
- 1 large clove garlic, finely minced
- 1⁄2 teaspoon reduced-sugar raspberry marmalade
- 1⁄4 cup balsamic vinegar
- 1⁄2 cup extra virgin olive oil
- Pinch of dried oregano
- 1⁄8 teaspoon sea salt
- Cracked black pepper
In a small bowl, whisk together the mustard, garlic, marmalade, and vinegar. Very slowly drizzle in the oil, and continue whisking the mixture together. Add the oregano and the salt and pepper.
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