Grilled Romaine Salad

READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Combine oil, balsamic vinegar, mustard, lemon juice, anchovies, garlic, hot sauce, Worcestershire sauce, and salt and pepper to taste in a blender to make vinaigrette. Purée until smooth.
  • Preheat grill. You need a medium-high temperature of around 350°F (180°C). Prep grill for cooking over direct heat.
  • Drizzle a small amount of vinaigrette over the romaine lettuce in a large bowl. Place lettuce on the grill, cut sides down. Grill for 30 seconds to 1 minute, or until lightly charred. Remove from grill and place on a serving platter.
  • Toss avocados and tomatoes with a small amount of remaining vinaigrette in the same bowl. Place on grill, arranging avocados skin-side up. Cook for 1 to 2 minutes or until warm and slightly softened.
  • Remove from grill. Scatter tomatoes over lettuce. Scoop avocado flesh out of the skin. Slice avocado flesh and scatter over lettuce.
  • Top salad with parmesan shavings. Drizzle with remaining vinaigrette and sprinkle with basil.
Advertisement