Prep 15 mins
Cook 10 mins
When I told my friends that one of the best ways to eat salad is to grill it, they thought I was a little nutz. Till they tried it! The grilled flavor is easily imparted to the salad and the cheese and walnuts imbue a woodsy flavor. Great with grilled meats.
For the Salad
- 2 heads romaine lettuce
- olive oil, for basting
- 3⁄4 cup pecan pieces (toasted in toaster oven or on stove top)
- 3 ounces gorgonzola, crumbles (blue cheese will work)
- salt and pepper
For the Dressing
- 1⁄4 cup red wine vinegar
- 1 ounce gorgonzola (blue cheese will work)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 garlic clove, finely minced
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup peanut oil or 1⁄4 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 ¼ of the dressing on each Romaine half and sprinkle remaining cheese and toasted pecan pieces on each serving.
- Serve warm.
Awesome recipe. As far as vegetables on the grill, this one worked out wonderfully. Great flavor. It's worth a try! Jane