Test Kitchen Tip: If your romaine is looking a little worse for wear, give it a new lease on life by soaking the leaves in a bowl of ice water for 10 to 30 minutes. Romaine lettuce is grilled and topped with bacon, toasted hand-torn croutons, parmesan cheese and the creamiest lemon dressing. (Make-ahead: Can be covered and refrigerated for up to 1 week.) Makes about 1 cup. Stir in 1 tbsp each mayonnaise, lemon juice and white wine vinegar, and 1/2 tsp garlic powder. In bowl, using fork, mash 1/2 cup crumbled blue cheese (such as Roquefort) with 1/2 cup 2% plain Greek yogurt. Working in batches, place romaine halves cut-side down on grill, and cook until charred, turn once and continue to grill. Season with 1/2 teaspoon black pepper, drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with the Parmesan and breadcrumbs if using. Squeeze the juice from the lemon half over the romaine. Drizzle each portion with a large spoonful of Blue Cheese Dressing, then balsamic glaze. Transfer the romaine cut-side up to a serving platter. Break apart onion slices and spread over lettuce. Place romaine hearts cut side up on serving plate. 17 366 Jump to Recipe Take your chicken Caesar salad to the next level with grilled romaine hearts and seasoned grilled chicken, drizzled with a quick and easy, creamy Caesar dressing. Place romaine and onion on grill without closing lid, cook until lightly marked, turning halfway through grilling time, 4 to 6 minutes. Prepare the vinaigrette: Put the oil, vinegar, herbs, salt and. Prepare your grill for high, direct heat.
Charred romaine hearts how to#
Well, now I have It’s so fast and so easy, you could make it on a week night Here’s How to Grill it up: Start with the freshest hearts of romaine you can find. Prep the romaine hearts: Pull off any old leaves. Brush both sides of romaine hearts and onion slices with oil. 4 Jump to Recipe Print Recipe I’ve seen so many recipes for grilled romaine, but I’ve never tried it. Preheat barbecue to medium heat (about 350☏) grease grill. Ingredients 3 to 4 romaine hearts 3 Tbsp olive oil 1 Tbsp red wine vinegar (or cider vinegar) 2 teaspoons chopped fresh herbs such as rosemary, thyme.
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