GRILLED ROMAINE SALAD WITH BLUE CHEESE
Provided by Alex Guarnaschelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 5m
Yield 2 BIG GUY servings
Number Of Ingredients 8
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.
GRILLED ROMAINE WITH BLUE CHEESE
A nice alternative to the traditional wedge salad. Great for summer grilling. So original that your friends will be talking about it for weeks.
Provided by Chicago Rob
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 6.7 g, Cholesterol 28.9 mg, Fat 22.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 597.7 mg, Sugar 2.5 g
GRILLED ROMAINE SALAD
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.
GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE
Provided by Guy Fieri
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat a grill or indoor grill pan to high.
- Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside. Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside. For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper. Photograph by Yunhee Kim
ROMAINE-ORANGE SALAD
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Whisk 1/3 cup orange juice, the juice of 1 lemon, 2 tablespoons sugar, 1/2 teaspoon orange zest and a pinch each of cinnamon and salt in a bowl. Toss with 3 sliced romaine lettuce hearts, 1 bunch sliced radishes and 4 segmented oranges; drizzle with olive oil.
GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE
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.
ARUGULA, BLOOD ORANGE, AND BLUE CHEESE SALAD
Categories Salad Fruit Leafy Green Side No-Cook Quick & Easy Brie Orange Arugula Spring Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Combine arugula and cheese in large bowl. Remove peel and white pith from oranges. Cut between orange membranes to release segments into bowl with arugula and cheese. Pour oil and lemon juice over; toss to blend. Season with salt and pepper.
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
ORANGE ROMAINE SALAD
Romaine lettuce and orange slices are tossed with a light honey vinaigrette.
Provided by Justin Shepheard
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
- Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 8.7 g, Fat 20.6 g, Fiber 1.9 g, Protein 1 g, SaturatedFat 3.2 g, Sodium 149.7 mg, Sugar 6.1 g
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