Grilled Romaine Salad
- 2 heads romaine lettuce
- olive oil, for basting
- 34 cup pecan pieces (toasted in toaster oven or on stove top)
- 3 ounces gorgonzola, crumbles (blue cheese will work)
- salt and pepper
- 14 cup red wine vinegar
- 1 ounce gorgonzola (blue cheese will work)
- 12 teaspoon salt
- 12 teaspoon pepper
- 1 garlic clove, finely minced
- 14 cup extra virgin olive oil
- 14 cup peanut oil or 14 cup walnut oil
- In a small bowl mix vinegar, salt, pepper, and garlic.
- Slowly stir in oils and 1 oz.
- of the cheese.
- Stir thoroughly but do not over mix.
- Set aside.
- Preheat gas or charcoal grill to high.
- Wash and dry both heads of Romaine.
- Cut each head in half lengthwise.
- Leave the leaves attached to the stalk so that the leaves remain attached at the ends.
- Use a pastry brush or spray bottle to baste the romaine halves with olive oil.
- Use enough to coat the leaves but do not soak.
- Salt and pepper Romaine halves to taste.
- Place Romaine halves on heated grill and close cover.
- Turn after 4 to 5 minutes.
- Grill for additional 4 or 5 minutes.
- When removed from grill the Romaine should be wilted, and only slightly charred on the ends.
- Place Romaine half on serving plate, cut side up.
- Drizzle 1/4 of the dressing on each Romaine half and sprinkle remaining cheese and toasted pecan pieces on each serving.
- Serve warm.
olive oil, pecan, crumbles, salt, red wine vinegar, will, salt, pepper, garlic, extra virgin olive oil, peanut oil
Taken from www.food.com/recipe/grilled-romaine-salad-233075 (may not work)