Grilled Romaine Salad
This is the complete recipe from The Daily Feast, which includes grilling cheese. If you are serving this salad with the Savory Summer Galette, the cheese could be omitted. Enjoy!
6 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar
1 tablespoon fresh mint, chopped 1 teaspoon lemon zest
2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard
1 garlic clove, finely chopped Salt and pepper, to taste
2 hearts romaine lettuce, quartered lengthwise, with some stem attached to hold the lettuce together
1 large red onion, cut into 1⁄2-inch-thick rounds
8 ounces grilling cheese, or queso blanco, cut into 1⁄4-inch slices
Whisk oil, vinegar, mint, lemon zest and juice, mustard and garlic in a small bowl. Season to taste with salt and pepper. Brush lettuce and onion slices with dressing. Sprinkle with salt and pepper.
Oil the grill before heating. Grill onion slices until charred in spots and softened, about 5 minutes per side. Keep the grill lid open. Transfer onion slices to cutting board, and cut into bite-sized chucks. Transfer to salad bowl.
Grill lettuce until charred in spots and slightly wilted, about 2 minutes per side with the grill lid open. Transfer to a cutting board and cut into bite- sized pieces. Discard the root. Add the lettuce pieces to the bowl.
If adding cheese, grill cheese slices until charred in spots and softened, about 2 minutes per side with the grill lid open. Cut into bite-sized pieces and add to the salad bowl.
Dress salad with additional dressing. Pass additional dressing at the table.