<< Backgrilled hearts of romaine with blue cheese vinaigrette and pickled onions
Onions:
- 1 1/2 cups white wine vinegar
- 1/2 cup sugar
- 1/2 cup water
- 3 Turkish bay leaves
- 1/2 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 to 1 1/4 pounds red onions, thinly sliced
Salad:
- 1/4 cup white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 cup olive oil
- 1/2 cup crumbled blue cheese
- 4 hearts of romaine, each quartered lengthwise Crumbled blue cheese (for garnish)
For onions:
Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.
For salad:
Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.
Recipe from Bon Appetit January 2011
