Orange And Blue Cheese Grilled Romaine Salad Recipes

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GRILLED ROMAINE SALAD WITH BLUE CHEESE



Grilled Romaine Salad with Blue Cheese image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon capers
1 teaspoon kosher salt
6 cloves garlic, peeled
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce, such as Tabasco
6 anchovy fillets and 1/2 teaspoon of their oil
1/2 to 3/4 cup olive oil
3 romaine hearts, halved lengthwise, washed and dried
Olive oil, for tossing
Kosher salt
1 lemon, juiced
20 fresh basil leaves, washed and dried
1 cup crumbled blue cheese, for garnish

Steps:

  • Preheat the grill to medium.
  • For the dressing: In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth. Add the Worcestershire, hot sauce, anchovies and 1/2 cup of the olive oil and blend until smooth. Taste for seasoning. Add the remaining olive oil if needed. Set aside.
  • In a large bowl, toss 4 of the romaine halves in a little olive oil and season them with salt. Put them in a single layer on the grill and cook for 3 minutes. Turn and cook on the other side for 3 additional minutes; the romaine should feel slightly warm and tender. Transfer the halves to a large platter. Spoon a little dressing on each.
  • On a flat surface, finely chop the rest of the romaine and add it to a medium bowl. Add the remaining vinaigrette, a touch of lemon juice and the basil leaves. Toss to coat the romaine.
  • Top the grilled romaine with some of the chopped, dressed romaine. Garnish with crumbled blue cheese and serve immediately.

GRILLED ROMAINE WITH BLUE CHEESE-BACON VINAIGRETTE



Grilled Romaine with Blue Cheese-Bacon Vinaigrette image

Provided by Guy Fieri

Categories     side-dish

Time 23m

Yield 6 servings

Number Of Ingredients 7

4 tablespoons extra-virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in 1/2 lengthwise
1/2 cup crumbled blue cheese
Freshly ground black pepper

Steps:

  • Preheat the grill to high heat.
  • Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
  • Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear.
  • Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.

GRILLED ROMAINE SALAD WITH BLUE CHEESE AND BASIL



Grilled Romaine Salad with Blue Cheese and Basil image

"Basil is delicious but notoriously fickle," Alex says. To keep it looking and tasting its best, make sure it stays dry until just before you use it.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1 teaspoon capers
Kosher salt
6 cloves garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce (such as Tabasco)
6 oil-packed anchovy fillets, plus 1/2 teaspoon of the oil
1/2 to 3/4 cup extra-virgin olive oil
3 romaine lettuce hearts, halved lengthwise
Extra-virgin olive oil, for tossing
Kosher salt
1 lemon, halved
20 fresh basil leaves
1 cup crumbled blue cheese

Steps:

  • Preheat a grill to medium. Make the dressing: In a blender, combine the lemon juice, vinegar, capers, 1 teaspoon salt and the garlic. Blend until smooth. Add the Worcestershire sauce, hot sauce, anchovies and their oil and 1/2 cup olive oil; blend until smooth. Taste for seasoning. Blend in up to 1/4 cup more olive oil, if needed. Set the dressing aside.
  • Make the salad: In a large bowl, toss 4 of the romaine halves with a little olive oil and season with salt. Put them in a single layer on the grill and cook 3 minutes per side (the romaine should feel slightly warm and tender). Transfer to a large platter. Spoon a little dressing on each.
  • Finely chop the rest of the romaine and add it to a medium bowl. Add the remaining dressing, a touch of lemon juice and the basil leaves. Toss to coat.
  • Top the grilled romaine with the romaine-basil mixture. Garnish with the blue cheese and serve immediately.

GRILLED ROMAINE SALAD



Grilled Romaine Salad image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe follows
Parmigiano-Reggiano
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil

Steps:

  • Preheat a grill to medium-high.
  • Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve.
  • Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

GRILLED ROMAINE WITH BLUE CHEESE



Grilled Romaine with Blue Cheese image

A nice alternative to the traditional wedge salad. Great for summer grilling. So original that your friends will be talking about it for weeks.

Provided by Chicago Rob

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 3h20m

Yield 4

Number Of Ingredients 11

¼ cup mayonnaise
2 ounces crumbled blue cheese
2 tablespoons sour cream
1 tablespoon lemon juice
½ tablespoon grated shallot
1 clove garlic, grated
kosher salt and ground black pepper to taste
4 slices applewood-smoked bacon
2 hearts of romaine lettuce, halved lengthwise
½ tablespoon olive oil, or as needed
1 tomato, diced

Steps:

  • Combine mayonnaise, blue cheese, sour cream, lemon juice, shallot, and garlic in a medium bowl. Mix well, then season lightly with salt and pepper. Cover and refrigerate for at least 3 hours to allow the flavors to develop.
  • When ready to prepare the salad, preheat an outdoor grill for medium-low heat and lightly oil the grate.
  • Heat a large skillet over medium-high heat. Saute bacon, turning as needed, until evenly browned and crisp, about 10 minutes. Drain on paper towels. Dice cooled bacon and set aside.
  • Lightly brush romaine on all sides with olive oil. Season with salt and pepper.
  • Using a pair of tongs, place romaine, cut-sides down, on the preheated grill. Cook until slightly caramelized, 2 to 3 minutes; it should still be slightly raw and crunchy in the center. Remove to a clean platter and let rest for 5 minutes.
  • Place each romaine half on a serving plate. Drizzle with dressing and top with tomato and diced bacon.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 6.7 g, Cholesterol 28.9 mg, Fat 22.3 g, Fiber 2.6 g, Protein 8.4 g, SaturatedFat 6.7 g, Sodium 597.7 mg, Sugar 2.5 g

GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE VINAIGRETTE AND PICKLED ONIONS



Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions image

Provided by Kate Higgins

Categories     Salad     Onion     Side     Vegetarian     High Fiber     Backyard BBQ     Blue Cheese     Grill     Grill/Barbecue     Lettuce     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

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)

Steps:

  • For onions:
  • 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.
  • For salad:
  • 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.
  • 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.
  • Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.

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