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Recipes
January 2011

Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions

By Mike Lew and Kate HigginsPhotography by Ture Lillegraven

3.9

(7)

Image may contain Plant Food Meal Lunch and Dish

Recipe information

  • Yield

    8 Servings

Ingredients

onions

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

salad

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)

Need to make a substitution?

Preparation

  1. onions

    Step 1

    Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD Can be made 1 day ahead. Cover; chill.

  2. salad

    Step 2

    Prepare barbecue (medium-high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.

    Step 3

    Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.

    Step 4

    Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.

Nutrition Per Serving

One serving contains: Calories (kcal) 231.6 %Calories from Fat 63.5 Fat (g) 16.3 Saturated Fat (g) 3.3 Cholesterol (mg) 5.3 Carbohydrates (g) 19.6 Dietary Fiber (g) 2.5 Total Sugars (g) 15.5 Net Carbs (g) 17.2 Protein (g) 3.0 Sodium (mg) 139.1
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