Grilled Romaine With Goat Cheese, Dried Cranberries and Pecans
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 heads romaine lettuce
- 8 slices goat cheese, about 1/2 ' thick (best if sliced and frozen in advance)
- 1⁄2 cup dry breadcrumbs
- 1 egg, beaten with 1 tablespoon water
- 1⁄2 cup dried cranberries
- 1⁄2 cup pecans
- 1⁄2 cup balsamic vinegar
- 1⁄4 cup water
- 4 tablespoons extra virgin olive oil, divided
- salt and pepper
directions
- Trim the leafy ends of the romaine and cut in half lengthwise.
- Using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt and pepper.
- Grill lettuce over direct heat for 1-2 minutes per side, until lightly grill marked. Remove from grill and put onto serving plates or bowls.
- Mix balsamic vinegar with water in a microwaveable bowl and add dried cranberries. Microwave on high for 30 seconds and let stand for at least 10 minutes.
- Toast pecans carefully in a dry pan over low heat until golden brown and fragrant. Set aside.
- Add salt and pepper to plain breadcrumbs and spread on wax paper or a baking sheet.
- Heat 2 tablespoons olive oil in a nonstick pan until very hot.
- Dip each slice of goat cheese in beaten egg, coat with breadcrumbs and add to the hot oil. Fry until golden brown on both sides and remove from pan, placing 2 slices on each romaine half.
- Add the balsamic vinegar and cranberry mixture to the oil remaining in the pan and stir to combine and heat through. Pour mixture evenly over the 4 romaine halves. Top with toasted pecans and serve.
Questions & Replies

Got a question?
Share it with the community!