Grilled Romaine Salad with Blue Cheese Dressing and Pickled Onions
Appetizers • Italian
Description
Grilled romaine salad with blue cheese dressing and pickled onions
Ingredients
- Sugar 5 oz
- Champagne Vinegar 15 fl oz
- Water 5 fl oz
- Bay leaf 3 pieces
- Red Long Chili Peppers ½ spoons
- Salt to taste
- Spanish onions 20 oz
- Olive Oil 5 fl oz
- Dijon Mustard ½ spoons
- Romaine lettuce 4 bunches
- Roquefort cheese 5 oz
Step-by-Step Guide
Step 1
Combine the wine vinegar, sugar, water, and ground red pepper in a small saucepan. Add the bay leaf and a pinch of coarse kosher salt, and bring to a boil over medium heat. Once boiling, add the thinly sliced onion to the marinade and cook, stirring, for another two minutes. Remove the saucepan from the heat and let it cool to room temperature. Season with pepper and salt to taste.
Step 2
For the blue cheese dressing, combine the wine vinegar with the mustard in a bowl. Gradually whisk in the olive oil. Season with kosher salt and pepper. Add half a cup of Roquefort cheese and mix well.
Step 3
Preheat the grill. Cut the romaine lettuce heads into quarters, brush with olive oil, and season with coarse kosher salt and pepper. Grill for two minutes on each side.
Step 4
Divide the salad into eight portions and place them on plates. Top with pickled onions and blue cheese dressing.
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