Grilled Romaine Salad
What You'll Need:
4 romaine lettuce bunches
1 small red onion
2 tablespoons olive oil
Nonstick cooking spray
Butter-Chive Dressing (see note)
cup freshly shaved Parmesan cheese
Kosher salt and freshly ground pepper to taste
What To Do:
- 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 grill rack evenly with nonstick cooking spray. Preheat the grill to medium heat (300 degrees to 350 degrees). Grill onion wedges, covered, 3 to 4 minutes on each side or to desired degrees of doneness. Remove onion wedges from grill.
- Place romaine halves cut-sides down on grill. Grill, uncovered, 2 to 3 minutes or just until wilted.
- Divided grilled lettuce cut-sides up evenly among serving plates. Top each with 1 onion wedges (separate into slices, if desired), and drizzle with dressing. Sprinkle evenly with shaved Parmesan cheese and salt and pepper to taste. Serve immediately.
For the Buttermilk-Chive Dressing, stir together 1-1/4 cups of refrigerated Ranch dressing with 2 tablespoons of chopped fresh chives. Store dressing in the refrigerator up to 3 days. Makes 1-1/4 cups.
This recipe is from The Best of Mr. Food Cookbook Series Oxmoor House, Inc. If you would like more recipes like this, click here.