Grilled Romaine Salad With Blue Cheese Recipes

GRILLED ROMAINE WITH BLUE CHEESE

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.

GRILLED ROMAINE SALAD

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.

GRILLED ROMAINE SALAD

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.

GRILLED ROMAINE SALAD WITH BLUE CHEESE

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 WITH BLUE CHEESE AND BASIL

Steps:

• Preheat a grill to medium. Make the dressing: In a blender, combine the lemon juice, vinegar, capers, 1 teaspoon salt and the garlic. Blend until smooth. Add the Worcestershire sauce, hot sauce, anchovies and their oil and 1/2 cup olive oil; blend until smooth. Taste for seasoning. Blend in up to 1/4 cup more olive oil, if needed. Set the dressing aside.
• Make the salad: In a large bowl, toss 4 of the romaine halves with a little olive oil and season with salt. Put them in a single layer on the grill and cook 3 minutes per side (the romaine should feel slightly warm and tender). Transfer to a large platter. Spoon a little dressing on each.
• Finely chop the rest of the romaine and add it to a medium bowl. Add the remaining dressing, a touch of lemon juice and the basil leaves. Toss to coat.
• Top the grilled romaine with the romaine-basil mixture. Garnish with the blue cheese and serve immediately.

GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS

Steps:

• For onions:
• Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• For salad:
• Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
• Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
• Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.

ROMAINE SALAD WITH PECAN AND BLUE CHEESE DRESSING

Steps:

• In sald bowl,combine oil,vinegar,salt and pepper.
• Whish until well blended.
• Add half the blue cheese,mash into dressing.
• Add 1/4 cup pecans.
• Add romaine. Toss well to coat.
• Top with remaining blue cheese and nuts.

BLUE CHEESE ROMAINE SALAD

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.

GRILLED ROMAINE SALAD WITH BLUE CHEESE

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.

GRILLED ROMAINE SALAD WITH BLUE CHEESE

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.

GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE DRESSING

Steps:

• Make the dressing:.
• In a medium bowl, stir the mayonnaise, sour cream, milk, blue cheese, shallot, garlic, lemon juice, salt, and pepper. Cover and refrigerate for at least 3 hours to let the flavors develop. Before using, taste and adjust the seasonings if necessary. The dressing will thicken as it sits and may need to be thinned with more milk.
• Prepare the salad:.
• Once the dressing is chilled, heat a gas grill to medium low or prepare a medium-low charcoal fire. (Be sure the grate is hot, too.) Lightly brush olive oil all over the romaine hearts, taking care not to break the leaves. Sprinkle with salt and pepper. Put the lettuce cut side down on the grate, directly over the heat. Grill until the outer leaves are charred and wilted and the lettuce is warm and just barely tender all the way through to the core, 2 to 5 minutes, depending on the heat of your grill. Transfer the lettuce to a clean platter and let rest for 5 minutes.
• To serve:.
• Place half a heart of romaine, cut side up, on each plate, top with about 2 tablespoons of the blue cheese dressing, or more to taste, and sprinkle with the crumbled bacon. Serve immediately.