GRILLED ROMAINE WITH CHIVE-BUTTERMILK DRESSING
I was grilling steak one night and wanted to make a special side dish. I'd recently seen a grilled romaine Caesar recipe, and decided to create my own version. This salad goes well with chicken, too, and couldn't be easier. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once., Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon.
Nutrition Facts : Calories 176 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
GRILLED ROMAINE WITH BALSAMIC DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
GRILLED ROMAINE
Lettuces do nicely on the grill, softening slightly at their centers and charring beautifully at their tips. Their bitterness is a fine counterpart to the sweet spiciness of a lot of grilled foods. In this recipe, the dressing is Caesar-like. Mustard and mayonnaise serve as emulsifiers, while anchovies, garlic and vinegar provide a welcome kick. Make sure to paint the dressing into the crevices between the leaves, so that while the lettuce caramelizes slightly on the exterior, there is still warm creaminess within.
Provided by Sam Sifton
Categories dinner, lunch, salads and dressings, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 33 grams, Carbohydrate 12 grams, Fat 42 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 891 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED ROMAINE WITH CHARRED GRAPEFRUIT DRESSING
Grilled romaine is one of those things that I order every time I see it on a menu. It's just such a fascinating hybrid to me of two things that I wouldn't at all think belong together: the grill, with its rough, hot brutishness juxtaposed with the tender, crispy leaves of "spa food" infamy. What sounds like failure in the making may in fact change the way you feel about romaine forever. Grilling romaine at home is not a complicated or lengthy process. A quick spritz with some nonstick spray, 30 seconds of high-heat contact and otherwise boring greens take on new life with a smoky aroma and toasted flavor with enough depth to let them stand on their own as a dinner centerpiece. One note on the prep: Since leeks tend to be very sandy, I sliced them in half from root to tip and ran the cut sides under cold water, gently pulling the layers apart to rinse away any sediment. This cleans the leeks out and also puts a bit of moisture in them, which helps to steam and tenderize them while they're on the grill.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to high heat.
- Lightly grease the cut sides of the grapefruit(s) and leek with nonstick cooking spray. Grill them both, cut-side down, until they are charred and the leeks are tender, about 2 minutes for the grapefruit and 3 minutes for the leeks. Let cool slightly.
- Juice the grapefruit into a large mixing bowl (you should have about 1/2 cup juice). Chop the leeks and add them to the bowl with the grapefruit juice. Add the olive oil, honey and some salt and pepper to the bowl and whisk to combine. Reserve.
- Lightly grease the cut sides of the romaine with nonstick cooking spray. Grill the lettuce, cut-side down, until aromatic and charred, about 30 seconds. Transfer the lettuce to serving plates. Drizzle it with the prepared dressing and garnish with almonds and shaved cheese. Serve immediately.
- Serving Suggestion: Because my husband is one of those "this is good, but I'm still hungry" kind of people, I added some grilled chicken alongside. Do as you please - this would be perfect with a fillet of salmon, pork chop or all on its own.
GRILLED ROMAINE
Simple, delicious and is excellent when paired with grilled steak!
Provided by Cambry
Categories Side Dish Vegetables Greens
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
- Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 9 g, Fat 7.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 1390.2 mg, Sugar 2.5 g
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Servings 4
- Cut romaine hearts in half lengthwise, keeping leaves intact. Cut red onion crosswise into 1/2-inch slices, keeping rings intact; brush with olive oil, and set aside.
- Coat food grater evenly with vegetable cooking spray, or brush lightly with vegetable oil. Place food on grate gril over medium heat (300º to 350º).
- Place romaine halves, cut side down, on food grate. Grill, uncovered, 3 to 5 minutes or until just wilted. If desired, rotate halves once to get crisscross grill marks. Brush warm romaine halves with Buttermilk-Chive Dressing, coating lightly.
- Place two romaine halves on each of 4 salad plates. Sprinkle with salt and pepper to taste. Top each evenly with onion slices and freshly shaved Parmesan cheese. Serve immediately with remaining Buttermilk-Chive Dressing.
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