Grilled Romaine Salad With Blue Cheese And Basil Recipes

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.

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.

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.

Steps:

• Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

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.

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.

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:

• 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.

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.