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grilled 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


This entry is related to the following products. Click on any of them for more information.
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