Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
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 |
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) |
Directions:
1. 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.
2. 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.
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.
4. Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.
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