Grilled Romaine Salad With Apples, Bacon and Roquefort Dressing |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Tired of the same old salad? Here is one I cut out of the newspaper from restaurant Zoe in Seattle, Washington. Ingredients:
6 ounces roquefort cheese, crumbled |
6 tablespoons red wine vinegar |
1/4 cup peeled and sliced shallot |
3/4 cup olive oil |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 slices smoked bacon, cut into strips |
1 head romaine lettuce |
2 tablespoons olive oil |
salt and pepper |
1 crisp sweet apple, quartered and thinly sliced |
4 ounces crumbled roquefort cheese |
Directions:
1. To make dressing:.
2. Combine the cheese, vinegar and shallots in the bowl of a food processor and blend until smooth.
3. Gradually add the olive oil and salt and pepper.
4. Makes about 11/2 cups.
5. (Keep unused portion refrigerated).
6. To make salad:.
7. Fry bacon until crisp, drain on paper towels.
8. Preheat grill to very high heat.
9. Remove outer leaves from the lettuce and trim off the top 2 to 3 inches and bottom.
10. Cut the lettuce in half lengthwise.
11. Brush the lettuce with olive oil on all sides and season with salt and pepper.
12. Place the lettuce cut side down on the grill until good grill marks appear, about 2 to 3 minutes.
13. Flip the lettuce and grill the other side until the romaine is lightly caramelized and warmed through, but still crisp in the center, about 1 minute longer.
14. Remove the stems from the letuce and arrange each half on a plate.
15. Scatter with bacon, apples and cheese.
16. Drizzle about 1/4 cup of the dressing over each plate.
17. Serve immediately.
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