Grilled Romaine Salad With Blue Cheese And Basil Recipes

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GRILLED ROMAINE WITH BLUE CHEESE



Grilled Romaine with Blue Cheese image

A nice alternative to the traditional wedge salad. Great for summer grilling. So original that your friends will be talking about it for weeks.

Provided by Chicago Rob

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 3h20m

Yield 4

Number Of Ingredients 11

¼ cup mayonnaise
2 ounces crumbled blue cheese
2 tablespoons sour cream
1 tablespoon lemon juice
½ tablespoon grated shallot
1 clove garlic, grated
kosher salt and ground black pepper to taste
4 slices applewood-smoked bacon
2 hearts of romaine lettuce, halved lengthwise
½ tablespoon olive oil, or as needed
1 tomato, diced

Steps:

  • Combine mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. Mix well, then season lightly with salt and pepper. Cover and refrigerate for at least 3 hours to allow the flavors to develop.
  • When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.
  • Heat a large skillet over medium-high heat. Saute bacon, turning as needed, until evenly browned and crisp, about 10 minutes. Drain on paper towels. Dice cooled bacon and set aside.
  • Lightly brush romaine on all sides with olive oil. Season with salt and pepper.
  • Using a pair of tongs, place romaine, cut-sides down, on the preheated grill. Cook until slightly caramelized, 2 to 3 minutes; it should still be slightly raw and crunchy in the center. Remove to a clean platter and let rest for 5 minutes.
  • Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 6.7 g, Cholesterol 28.9 mg, Fat 22.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 597.7 mg, Sugar 2.5 g

GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE



Grilled Romaine with Blue Cheese-Bacon Vinaigrette image

Provided by Guy Fieri

Categories     side-dish

Time 23m

Yield 6 servings

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in 1/2 lengthwise
1/2 cup crumbled blue cheese
Freshly ground black pepper

Steps:

  • Preheat the grill to high heat.
  • Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
  • Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
  • Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.

ORANGE AND BLUE CHEESE GRILLED ROMAINE SALAD



Orange and Blue Cheese Grilled Romaine Salad image

Provided by Claire Robinson

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 romaine hearts, halved lengthwise through the core
Lemon flavored olive oil
Kosher salt and freshly cracked black pepper
1/2 cup crumbled blue cheese (recommended: Shropshire)
1 navel orange
1/2 small shallot, sliced

Steps:

  • Preheat a grill pan over high heat.
  • Brush the romaine spears with some lemon oil and season with salt and pepper, to taste. Put the spears on the grill pan and cook, turning once, until grill marks appear and the lettuce begins to wilt, about 2 minutes total. Immediately remove from the grill to a serving platter and sprinkle each half with about 2 tablespoons of the crumbled blue cheese.
  • With a sharp knife, cut the peel and pith from the orange. Carefully remove the orange segments by cutting them lengthwise away from the membrane, into a bowl. Squeeze the juice from the membrane over the segments and slowly whisk in 2 tablespoons lemon oil until combined. Season with salt and pepper, to taste, then add the shallots and stir to combine.
  • Drizzle the citrus vinaigrette and orange sections over the grilled romaine spears and garnish with the remaining blue cheese.

Nutrition Facts : Calories 131 calorie, Fat 8 grams, SaturatedFat 4 grams, Sodium 366 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 6 grams, Sugar 6 grams

GRILLED ROMAINE SALAD



Grilled Romaine Salad image

Saw this on a Food Network show called "Guy's Big Bite. It looked so good, I had to try it. The mix of flavors is wonderful!

Provided by Dragonfly AZ

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

6 heads romaine lettuce hearts
1/2 lb bacon
1 small red onion, diced
2 tablespoons olive oil
1/2 cup balsamic vinegar
1/4 cup blue cheese, crumbles
fresh ground black pepper

Steps:

  • Cut bacon into small pieces.
  • Add 1 Tbs olive oil to a large skillet on med-high heat.
  • Add bacon to the pan. When it has started to cook and render down, add onions.
  • Cook, stirring frequently until onions and bacon are done. Be careful not to burn.
  • Carefully pour the vinegar into the pan and stir to deglaze the pan. Simmer for a few minutes, or until liquid is decreased by half. Turn heat down to lowest possible setting, just to keep warm.
  • Cut lettuce in half lengthwise. Brush cut side with remaining olive oil (or hit it with a spray from a can).
  • Place lettuce, cut side down on a hot grill for 2-3 minutes, just long enough to char it lightly.
  • Remove from grill, and place cut side up on serving platter. Spoon the bacon mixture over the lettuce, dividing it evenly.
  • Sprinkle blue cheese over lettuce.
  • Add the black pepper to taste.
  • Serve immediately.

GRILLED ROMAINE SALAD



Grilled Romaine Salad image

Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!

Provided by JGLOTZ

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 3h10m

Yield 8

Number Of Ingredients 14

½ cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
8 Roma (plum) tomatoes, halved lengthwise
2 shallots, halved lengthwise and peeled
½ cup balsamic vinegar
2 tablespoons brown sugar
1 ¾ cups olive oil
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste

Steps:

  • Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
  • In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
  • Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
  • Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g

GRILLED ROMAINE SALAD WITH BLUE CHEESE



Grilled Romaine Salad with Blue Cheese image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon capers
1 teaspoon kosher salt
6 cloves garlic, peeled
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce, such as Tabasco
6 anchovy fillets and 1/2 teaspoon of their oil
1/2 to 3/4 cup olive oil
3 romaine hearts, halved lengthwise, washed and dried
Olive oil, for tossing
Kosher salt
1 lemon, juiced
20 fresh basil leaves, washed and dried
1 cup crumbled blue cheese, for garnish

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



Grilled Romaine Salad image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Parmigiano-Reggiano
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil

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 SALAD WITH BLUE CHEESE



Grilled Romaine Salad with Blue Cheese image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 13

GRILLED ROMAINE SALAD WITH BLUE CHEESE



Grilled Romaine Salad with Blue Cheese image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 13

GRILLED ROMAINE SALAD WITH BLUE CHEESE



Grilled Romaine Salad with Blue Cheese image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 13

BLUE CHEESE ROMAINE SALAD



Blue Cheese Romaine Salad image

A light lemon vinaigrette makes this salad deliciously different from all others. - Mindy Oswalt, Winnetka, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1/2 cup pine nuts
1 tablespoon butter, melted
6 cups torn romaine
3/4 cup crumbled blue cheese
2 medium apples or pears, diced
LEMON VINAIGRETTE:
1/3 cup lemon juice
1 tablespoon brown sugar
1 garlic clove, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup olive oil

Steps:

  • Combine pine nuts and butter; spread on a baking sheet. Bake at 350° for 4-6 minutes until golden brown, stirring once. Cool on a wire rack. In a large bowl, combine romaine and blue cheese. Add apples and pine nuts., In a food processor or blender, combine the lemon juice, brown sugar, garlic, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 347 calories, Fat 31g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 359mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein.

GRILLED ROMAINE SALAD WITH BLUE CHEESE



Grilled Romaine Salad with Blue Cheese image

Number Of Ingredients 0

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 13

GRILLED ROMAINE SALAD



Grilled Romaine Salad image

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

1/3 cup plus 3 tablespoons olive oil, divided
2 tablespoons white wine vinegar
1 tablespoon dill weed
1/2 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
6 green onions
4 plum tomatoes, halved
1 large cucumber, peeled and halved lengthwise
2 romaine hearts

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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From bushcooking.com


"SUNSHINE OF YOUR LOVE" GRILLED ROMAINE SALAD - FOOD FIDELITY
2022-05-18 Instructions. Wash and dry the lettuce. Half each lettuce head lengthwise. Pre-heat grill. Season the lettuce generously with olive oil, then add salt and pepper, plus Aleppo pepper if using. Place lettuce on the grill and grill 2-3 minutes per side.
From foodfidelity.com


BLUEBERRY, BLUE CHEESE, AND PECAN GRILLED ROMAINE SALAD
2016-05-03 salt and pepper to taste. ½ cup crumbled blue cheese dressing. ¼ cup candied pecans, chopped. 1 cup blueberries (or more if you wish!) Instructions. Preheat oven to 350 degrees. Place 4 strips of bacon on cookie sheet lined with aluminum foil and bake in preheated oven about 10-15 minutes depending on thickness of bacon.
From grumpyshoneybunch.com


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