Name: Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions
Cook time: 1 minutes
Yield: 8 Servings
Ingredients: 1 1/2 cups white wine vinegar; 1/2 cup sugar; 1/2 cup water; 3 Turkish bay leaves; 1/2 teaspoon dried crushed red pepper; Coarse kosher salt; 1 to 1 1/4 pounds red onions, thinly sliced; 1/4 cup white wine vinegar; 1/2 teaspoon Dijon mustard; 1/2 cup olive oil; 1/2 cup crumbled blue cheese; 4 hearts of romaine, each quartered lengthwise; Crumbled blue cheese (for garnish)

Skip to main content

Image may contain Plant Food Meal Lunch and Dish

Recipe notes

Back to top