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
GREAT GRILLED ROMAINE
Steps:
- Drizzle the romaine with olive oil. Place on a hot grill until lightly charred on the outside, turning occasionally.
- Meanwhile, whisk together the remaining ingredients.
- Remove the romaine from the grill to a serving platter. Cut in halves lengthwise to make 4 long pieces, then drizzle dressing over top. Serve immediately.
GRILLED ROMAINE WITH GOAT CHEESE, DRIED CRANBERRIES AND PECANS
An easy but elegant and very tasty salad when you are grilling for dinner. For best results, slice the goat cheese and freeze in advance.
Provided by Alamoft
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim the leafy ends of the romaine and cut in half lengthwise.
- Using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt and pepper.
- Grill lettuce over direct heat for 1-2 minutes per side, until lightly grill marked. Remove from grill and put onto serving plates or bowls.
- Mix balsamic vinegar with water in a microwaveable bowl and add dried cranberries. Microwave on high for 30 seconds and let stand for at least 10 minutes.
- Toast pecans carefully in a dry pan over low heat until golden brown and fragrant. Set aside.
- Add salt and pepper to plain breadcrumbs and spread on wax paper or a baking sheet.
- Heat 2 tablespoons olive oil in a nonstick pan until very hot.
- Dip each slice of goat cheese in beaten egg, coat with breadcrumbs and add to the hot oil. Fry until golden brown on both sides and remove from pan, placing 2 slices on each romaine half.
- Add the balsamic vinegar and cranberry mixture to the oil remaining in the pan and stir to combine and heat through. Pour mixture evenly over the 4 romaine halves. Top with toasted pecans and serve.
Nutrition Facts : Calories 343.9, Fat 26.2, SaturatedFat 3.4, Cholesterol 52.9, Sodium 142.2, Carbohydrate 23.4, Fiber 9, Sugar 5.7, Protein 8.5
GRILLED ROMAINE
Steps:
- Preheat a grill to medium high. Drizzle the lettuce with the olive oil and season with salt and pepper.
- Place the lettuce cut-side down on the grill and cook until grill marks appear, about 2 minutes. Rotate 45 degrees and cook until crosshatch marks appear, about 2 more minutes. Transfer to a platter, drizzle with the lemon juice and serve immediately.
BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD
This is a very tasty salad; a swanky version of a regular everyday salad. The addition of blue cheese and dried cranberries give it something special. Wherever it is brought people always ask for the recipe!
Provided by Michelle
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.
Nutrition Facts : Calories 258.3 calories, Carbohydrate 19 g, Cholesterol 8.4 mg, Fat 19.9 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 3.8 g, Sodium 519.7 mg, Sugar 9.9 g
GRILLED ROMAINE SALAD
Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Provided by JGLOTZ
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g
GRILLED GOAT'S CHEESE WITH CRANBERRY DRESSING
A smart veggie starter that will impress even the biggest foodie at your dinner table
Provided by Sara Buenfeld
Categories Main course, Starter, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Quarter, core, then thinly slice the apple into a bowl with the lemon juice and 1 tbsp water. Toss well, as this stops the apples going brown.
- Heat grill to high, then line your grill rack with foil. Put the cheeses rind-side down on the foil, then set aside for a moment.
- Drain 2 tbsp of the juice from the apple bowl into another small bowl and discard the rest. Add the cranberry sauce, oil and honey with some seasoning, and whisk to form a dressing. Grill the cheeses for 4 mins, then scatter the nuts on and around the cheeses and return to the grill to cook for a few mins more - but take care that the nuts don't burn.
- Arrange the apple, chicory and radish sprouts or watercress on 6 plates, then carefully top with the hot melted cheese. Scatter over the nuts, spoon over the dressing and serve straight away.
Nutrition Facts : Calories 200 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.61 milligram of sodium
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- Preheat a grill. (If you don’t have a grill, you also can use a stovetop grill pan; in that case, skip this step.)
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