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Bon Appétit

Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions

By Kate Higgins and Mike Higgins

4.6

(11)

Recipe information

  • Total Time

    1 hour 20 minutes

  • Yield

    Makes 8 servings

Ingredients

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)

Preparation

  1. For onions:

    Step 1

    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.

  2. For salad:

    Step 2

    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.

    Step 3

    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.

    Step 4

    Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.

TagsSaladRed OnionOnionRoot VegetableVegetableBlue CheeseCheeseDairyRomaineLettuceLeafy GreensSideLunchDinnerGluten FreeNut FreeVegetarianGrillingPickle & PreserveBon Appétit
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