Grilled Romaine Hearts With Caesar Vinaigrette Recipes

Steps:

• Prepare a grill for medium heat; lightly coat the grates with vegetable oil.
• Whisk together the vinegar, mustard, Worcestershire, garlic, 1/2 teaspoon salt and a generous grinding of pepper in a large bowl. While whisking, slowly drizzle in the olive oil until the dressing is smooth and thick. Transfer half to a small bowl and whisk in the parsley and tarragon; set aside. Add the chicken to the dressing remaining in the large bowl and toss to coat.
• Grill skin-side down until lightly charred, 2 to 4 minutes. Flip and cook for an additional 5 minutes. Cover the grill and cook until no longer pink near the bone and an instant-read thermometer inserted into the deepest part of each chicken thigh reads 165 degrees F, about 5 minutes more. Transfer to a platter and rest for at least 5 minutes before serving.
• While the chicken rests, grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes. Put 1 wedge of romaine on each of 4 serving plates; top with 2 chicken thighs and drizzle with the reserved herbed dressing. ?

Steps:

• In a small bowl, whisk together the oil, lemon juice, garlic, mustard, Worcestershire and pepper. Stir in the Parmesan Cheese.
• Preheat the grill over medium-high heat, oil grills surface.
• Cut romaine hearts in half length-wise and leave end in tact so each half holds together.
• Spray Romaine lightly all over with oil spray.
• Grill until grill marks form and the lettuce wilts slightly, about 6 minutes.
• Turn once or twice.
• Drizzle with vinaigrette.

Steps:

• Preheat a grill to medium-high heat.
• In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
• Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
• Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
• Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

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.

Steps:

• For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped.
• For the grilled romaine: Preheat a grill or grill pan to medium heat.
• Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.
• Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.

Steps:

• Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use.
• Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres.
• Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately.

Steps:

• Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
• Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
• Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.

Steps:

• Preheat grill to medium high.
• Drizzle oil and lemon juice over romaine and season with salt and pepper.
• Place on grill and cook for 1-2 minutes per side.
• Place cooked romaine on 2 plates and drizzle with dressing top with anchovies, cheese and or croutons. Enjoy!