Grilled Romaine Recipe?

[smarkley]

Does anyone have a Grilled Romaine Lettuce Recipe?

[Chef Ryan]

This recipe is tried and true was inspired to make this after eating a grilled hearts of romaine salad at an Italian restaurant while on vacation. MH and I love it and I hope you do too please let us know what you think.

Grilled Hearts of Romaine Salad

Makes: 2 servings
Takes: 30 minutes

Salad:
2 romaine hearts
8-10 cherry tomatoes cut in ½
3 oz. blue cheese
½ cup of candied or roasted pecans

Vinaigrette:
6 oz. olive oil
2 oz. red wine vinegar
2 dozen basil leaves
juice/zest of 1 lemon
1/8 teaspoon sugar
salt/pepper to taste

Method:

1. Prepare your vinaigrette first so the flavors have time to meld. Put all ingredients except olive oil into a blender and pulse a few times to combine together. Now turn your blender to a medium-low speed and slowly drizzle in your olive oil through the top until it is fully incorporated. Pour the finished mix into your favorite serving dish.
2. For the salad you can use either plain toasted pecans or make some candied ones like MH's recipe on this page http://amazingribs.com/recipes/snack...sted_nuts.html.
3. Slice your tomatoes in half and lightly oil, salt, and pepper them. Use a little of the dressing you prepared to coat the outsides of the romaine hearts before grilling. Place the romaine in an ice water bath before grilling this will ensure that the lettuce just gets a nice char on the exterior with out cooking to far into the interior.
4. Fire up your grill to high and bring out your tomatoes and romaine. Put the tomatoes cut face down on the grill or a grill topper if you have one and turn as they cook to evenly brown. Place the romaine cut side down on the hot grill grates just for a 30 seconds to a minute to get a nice char on the cut face.
5. To assemble your salad place a romaine heart down on a plate sprinkle liberally with crumbled blue cheese and a hand full of pecans. Drop on the tomatoes and finish the whole plate with a generous drizzle of the lemon basil vinaigrette.

[Chef Ryan]

Here's an alternate dressing recipe that works very well with the grilled romaine as well...

Asian Inspired Dressing:
1/4 cup rice wine vinegar
1/4 cup peanut or olive oil
1 teaspoon hoisin sauce
1/4 teaspoon toasted sesame oil
pinch of slat and black pepper

Optional:
If you like heat add a squirt of sriracha or some chili flakes to the dressing

Whisk everything together thoroughly till well incorporated serve immediately or store in an airtight container