Grilled Romaine With Chive Buttermilk Dressing Food
GRILLED ROMAINE WITH BALSAMIC DRESSING
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped.
- For the grilled romaine: Preheat a grill or grill pan to medium heat.
- Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.
- Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.
GRILLED ROMAINE WITH CHIVE-BUTTERMILK DRESSING
I was grilling steak one night and wanted to make a special side dish. I'd recently seen a grilled romaine Caesar recipe, and decided to create my own version. This salad goes well with chicken, too, and couldn't be easier. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once., Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon.
Nutrition Facts : Calories 176 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
GRILLED ROMAINE WITH AVOCADO-LIME DRESSING
Romaine lettuce takes on a nice charred, smoky flavor with a quick trip to the grill in this healthy wedge salad recipe. Avocado makes the dressing extra-creamy without any cream. Serve alongside grilled chicken or fish.
Provided by EatingWell Test Kitchen
Categories Healthy Salad Dressing Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high.
- Puree avocado, buttermilk, lime juice, oil, cumin and salt in a food processor or blender until smooth.
- Oil the grill rack (see Tip). Cut romaine hearts in half lengthwise, leaving root ends intact. Grill the romaine, cut-side down, until lightly charred, 2 to 3 minutes. Serve topped with the dressing, tomatoes and pepper.
Nutrition Facts : Calories 68.9 calories, Carbohydrate 5.3 g, Cholesterol 0.5 mg, Fat 5.2 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 225.4 mg, Sugar 2.1 g
GRILLED ROMAINE
Simple, delicious and is excellent when paired with grilled steak!
Provided by Cambry
Categories Side Dish Vegetables Greens
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.
- Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 9 g, Fat 7.4 g, Fiber 3.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 1390.2 mg, Sugar 2.5 g
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- Pull off tough outer leaves of romaine bunches, and discard; cut bunches in half lengthwise, keeping leaves intact. Peel onion, and cut in half vertically, keeping core (root end and top) intact. Cut each half into 4 wedges. Brush lettuce and onion evenly with olive oil.
- Coat cold cooking grate evenly with cooking spray, and place on grill over medium heat (300° to 350°). Place onion wedges on cooking grate, and grill, covered with grill lid, 3 to 4 minutes on each side or to desired degree of doneness. Remove onion wedges.
- Place romaine halves, cut sides down, on cooking grate. Grill, without grill lid, 2 to 3 minutes or just until wilted.
- Divide grilled lettuce, cut sides up, evenly among serving plates. Top each with 1 onion wedge (separate into slices, if desired), and drizzle with Buttermilk-Chive Dressing. Sprinkle evenly with shaved Parmesan cheese and salt and pepper to taste. Serve immediately.
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- Cut romaine hearts in half lengthwise, keeping leaves intact. Cut red onion crosswise into 1/2-inch slices, keeping rings intact; brush with olive oil, and set aside.
- Coat food grater evenly with vegetable cooking spray, or brush lightly with vegetable oil. Place food on grate gril over medium heat (300º to 350º).
- Place romaine halves, cut side down, on food grate. Grill, uncovered, 3 to 5 minutes or until just wilted. If desired, rotate halves once to get crisscross grill marks. Brush warm romaine halves with Buttermilk-Chive Dressing, coating lightly.
- Place two romaine halves on each of 4 salad plates. Sprinkle with salt and pepper to taste. Top each evenly with onion slices and freshly shaved Parmesan cheese. Serve immediately with remaining Buttermilk-Chive Dressing.
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Drizzle the cut side of the romaine hearts with olive oil and sprinkle with salt and pepper. Grill the romaine over a hot fire, cut side down, until charred in spots, about 20 seconds.
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- Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool.
- Light a grill. Squeeze the garlic cloves into a blender. Add the buttermilk and lemon juice and blend to a puree. With the machine on, slowly pour in the 1 cup of olive oil until blended. Season the dressing with salt and pepper.
- Drizzle the cut side of the romaine hearts with olive oil and sprinkle with salt and pepper. Grill the romaine over a hot fire, cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for 20 seconds longer. Transfer the heads to a platter, cut side up. Drizzle the dressing over the romaine, sprinkle with the Manchego and serve right away.
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