Test Kitchen Tip: If your romaine is looking a little worse for wear, give it a new lease on life by soaking the leaves in a bowl of ice water for 10 to 30 minutes. 20Minutes Read Directions Add to Meal Planner Description Every good chef needs to know how to make a memorable salad. (Make-ahead: Can be covered and refrigerated for up to 1 week.) Makes about 1 cup. Stir in 1 tbsp each mayonnaise, lemon juice and white wine vinegar, and 1/2 tsp garlic powder. In bowl, using fork, mash 1/2 cup crumbled blue cheese (such as Roquefort) with 1/2 cup 2% plain Greek yogurt. Drizzle each portion with a large spoonful of Blue Cheese Dressing, then balsamic glaze. Remove and place on serving platter or individual plates.While the chicken is baking, prep the romaine by brushing or spraying cut side with olive oil. Place on the grill cut side down for 3-5 minutes, until charred. Break apart onion slices and spread over lettuce. Slice romaine hearts in half and drizzle with avocado oil and lemon juice, then sprinkle with salt and pepper. Then prep the romaine by removing any brown or limp leaves on the edges. Place romaine hearts cut side up on serving plate. Cut the romaine hearts in half through the stem. Place romaine and onion on grill without closing lid, cook until lightly marked, turning halfway through grilling time, 4 to 6 minutes. Jump to Recipe When it’s salad season and grilling season, there is no more perfect time to make a grilled romaine salad. Grill, cut side down, until the romaine is slightly charred, 1 to 2 minutes. Lightly brush each romaine half with olive oil. Transfer the olive oil mixture to a large bowl and add the lemon juice, parsley and hard-boiled egg and stir to combine. They should come out looking slightly charred, not burnt. Remove from the heat and let cool to room temperature. Keep a close eye on the romaine, as some broilers will work faster than others. Carefully flip and grill for 1 or 2 more minutes. Grill the romaine, cut-side down, until lightly charred but not overly wilted, 2 to 3 minutes. Flip them over and broil the other side for 2-3 minutes. Brush the cut sides of the romaine with olive oil, then sprinkle with salt and pepper. Brush both sides of romaine hearts and onion slices with oil. Best Grilled Romaine Lettuce Recipe Rinse the lettuce heads well and let them drain a little on a clean kitchen towel. Aug Salads Grilled Romaine Salad Romaine hearts go straight on the hot grill grates for a quick sear in this simple grilled romaine salad with parmesan and lemon vinaigrette. Place the romaine hearts, cut side down, on a large baking sheet and broil for 2-3 minutes. Preheat barbecue to medium heat (about 350☏) grease grill. Grill the romaine hearts on direct for 3-4 minutes each side, or until char marks form and the lettuce begins to wilt.
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