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GRILLED HEARTS OF ROMAINE WITH BLUE CHEESE DRESSING

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  • Author: Liz Sloan
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Dressing 

1 cup mayonnaise  

½ cup sour cream 

¼ cup whole milk (more as needed) 

6 ounce crumbled blue cheese such as Roquefort or Danish Blue 

1 ½ tablespoons finely grated shallot 

1 clove finely grated garlic 

1 tablespoon fresh lemon juice 

½ teaspoon kosher salt 

1/8 teaspoon freshly ground black pepper or more to taste 

 

Salad 

2 hearts of romaine lettuce bases trimmed but left in tact, halved lengthwise 

Extra virgin olive oil for brushing 

Kosher salt and freshly ground black pepper 

4 slices smoked bacon, cooked and crumbled 


Instructions

For the dressing: In a medium bowl, stir the mayonnaise, sour cream, milk, cheese, shallot, garlic, lemon juice, salt and pepper. Cover and refrigerate for at least 3 hours to let the flavors develop. Before using, taste and adjust the seasonings if necessary. The dressing will thicken as it sits and may need to be thinned with more milk.  

 

Prepare the salad: Once the dressing is chilled, heat a gas grill to medium low. Be sure the grate is hot too. Lightly brush olive oil over all of the romaine hearts taking care not to break the leaves. Sprinkle with salt and pepper. Put the lettuce cut side down on the grate directly over the heat. Grill until the outer leaves are charred and wilted and the lettuce is warm and just barely tender all of the way to the core (2-5 minutes depending on the heat of your grill).  Transfer the lettuce to a platter and let rest for 5 minutes.  

 

To serve: Place half a heart of romaine cut side up on each plate. Top with about two tablespoons of the blue cheese dressing or more to taste and sprinkle with crumbled bacon. Serve immediately.  


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