Ingredients: |
Ingredients: 1 bag (3 pk) Romaine hearts
4 T extra virgin olive oil
Kosher salt & freshly ground pepper
1 cup mandarin oranges, drained
1/2 cup sliced almonds, toasted
Dressing
1 ripe avocado, peeled and diced
1/3 cup reduced-fat buttermilk
1/4 cup fresh flat-leaf parsley leaves
2 T mayo
2 T thinly sliced fresh chives
1/4 t minced garlic
2 T freshly squeezed lemon juice
kosher salt & freshly ground pepper
1 or 2 T room temperature water
Version #2
Balsamic vinaigrette:
1/4 cup good balsamic vinegar
3/4 cup extra virgin olive oil
kosher salt & freshly ground pepper
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Directions: |
Directions:
Heat a grill to medium high. Cut the romaine hearts in half lengthwise. Brush the romaine with the oil and season with the salt and pepper to taste. Grill, turning frequently, until slightly charred but not heated all the way through, about 5 minutes.
Place the grilled romaine on plates. Drizzle with the dressing to taste and garnish with the mandarin oranges and almonds. Serve immediately. Makes 6 appetizer salads.
Dressing:
In a blender, puree the avocado, buttermilk, parsley, mayo, chives, garlic and lemon juice. Add the water, a little at a time, until you get the consistency you want. Makes about 3/4 cup.
Version #2
Grill romaine as directed above.
Drizzle with balsamic vinaigrette and garnish with crisp, bacon pieces, chopped tomatoes and bleu cheese crumbles. Serve immediately.
Balsamic vinaigrette:
Place the vinegar in a small bowl. Slowly add the oil in a steady stream, whisking to emulsify. Season with salt & pepper to taste.
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This recipe for Grilled Romaine Salad is from