Absolutely love this salad. We too now only serve Romaine when its grilled. The flavor is fantastic, like tara31 said "sweet and butter" but with the charred edge - sublime. I added 2 more tbsp more blue cheese (used lower fat crumbled blue cheese) so its a total of 5 and omit the garlic. I've also subbed dried onions when I don't have shallots. I also just spray the cut side. It's a real keeper and I've been serving it to all our summer guests.
Grilled Romaine with Blue Cheese Dressing
Look for packaged hearts of romaine with the bags of prewashed salad greens in your supermarket's produce section. If available, use multicolored teardrop tomatoes for a beautiful peak-of-summer presentation.
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- Calories: 58
- Calories from fat: 45%
- Fat: 2.9g
- Saturated fat: 1.2g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.6g
- Protein: 2.8g
- Carbohydrate: 6.5g
- Fiber: 1.5g
- Cholesterol: 5mg
- Iron: 1.3mg
- Sodium: 278mg
- Calcium: 80mg
- 1 tablespoon finely chopped shallots
- 3 tablespoons crumbled blue cheese
- 2 tablespoons reduced-fat mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons water
- 1 garlic clove, minced
- 2 romaine lettuce hearts, cut in half lengthwise (about 12 ounces)
- Cooking spray
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes, halved
- 1. Prepare grill to medium-high heat.
- 2. Combine first 6 ingredients, stirring with a whisk. Cover and chill.
- 3. Coat lettuce on all sides with cooking spray; sprinkle with salt and pepper. Place lettuce, cut side down, on grill rack; grill 2 minutes. Remove lettuce from grill; let stand 5 minutes.
- 4. Place 1 lettuce half on each of 4 salad plates. Top each serving with 1/4 cup tomatoes. Drizzle each serving with 1 tablespoon dressing. Serve immediately.
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Grilled Romaine with Blue Cheese Dressing Recipe at a Glance
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