Savannah Chop House Grilled Heart Of Romaine Salad Recipes

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Brush each romaine lettuce half with 1/2 teaspoon olive oil.
• Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

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

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.

CRISP ROMAINE AND TOMATO SALAD

Steps:

• To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
• In a large bowl, combine the lettuce, bell pepper, and tomatoes. Add the dressing and toss to combine.

SAVANNAH CHOP HOUSE GRILLED HEART OF ROMAINE SALAD RECIPE

Steps:

• For the Pico De Gallo: Combine tomatoes, onion, cilantro, pepper, lime juice and salt in a bowl. Cover and chill 2 hours. For the Toasted Pumpkin Seeds: Place seeds on baking sheet in single layer and toast at 350 degrees until golden brown, 6 to 7 minutes. Mix with cumin and chili powder while seeds are warm until seeds are well coated. For the Caesar Dressing: Combine anchovies, Dijon and dry mustards, garlic, Worcestershire sauce, vinegar, pepper, lemon juice and hot pepper sauce in a blender. Begin to blend and gradually add oil in a thin stream until mixture becomes mayonnaise-like in consistency. Adjust seasoning. (Makes 1 cup). To Assemble: Brush lettuce halves with some of Caesar Dressing. Place face down on heated grill or broiler rack and grill or broil 4 inches from heat source, about 90 seconds, or until golden and slightly wilted. Remove from grill or broiler and arrange lettuces face-up on 8 plates. Place more dressing in center of plate, followed by dollops of Pico de Gallo. Sprinkle with Pumpkin Seeds. This recipe yields 8 servings. Each serving: 283 calories; 490 mg sodium; 6 mg cholesterol; 27 grams fat; 7 grams carbohydrates; 6 grams protein; 1.65 gram fiber.