Grilled Hearts Of Romaine With Blue Cheese Vinaigrette And Pickled Onions
Serves: 2
Jewel Boehm
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
White Wine Vinegar1 cup
Sugar1 cup
Water1 tsp
Dijon Mustard1 cup
Olive Oil1 cup
Crumbled Blue CheeseDirections:
1
Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper
2
For onions: Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan
3
Bring to simmer over medium heat
4
Add onions and stir to blend; return to simmer and cook 2 minutes
5
Remove from heat; cool to room temperature, about 1 hour
6
Season with freshly ground black pepper and more salt, if desired
7
DO AHEAD: Can be made 1 day ahead
8
Cover; chill
9
Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan
10
Bring to simmer over medium heat
11
Add onions and stir to blend; return to simmer and cook 2 minutes
12
Remove from heat; cool to room temperature, about 1 hour
13
Season with freshly ground black pepper and more salt, if desired
14
DO AHEAD: Can be made 1 day ahead
15
Cover; chill
16
For salad: Prepare barbecue (medium- high heat)
17
Combine vinegar and mustard in bowl
18
Gradually whisk in oil
19
Season with coarse salt and pepper
20
Mix in 1/2 cup cheese
21
Grill until cut sides are lightly charred, about 2 minutes per side
22
Divide grilled romaine among plates
23
Top with vinaigrette, pickled onions, and blue cheese
24
Prepare barbecue (medium- high heat)
25
Combine vinegar and mustard in bowl
26
Gradually whisk in oil
27
Season with coarse salt and pepper
28
Mix in 1/2 cup cheese
29
Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper
30
Grill until cut sides are lightly charred, about 2 minutes per side
31
Divide grilled romaine among plates
32
Top with vinaigrette, pickled onions, and blue cheese