Prep Time
10 min
Cook Time
5 min
Yields
4 servings
A quick and easy dish perfect for a side or even a leafy lunch.
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ingredients
Balsamic Dressing
¼
cup extra-virgin olive oil
3
Tbsp balsamic vinegar
3
Tbsp crumbled Gorgonzola
6
leaves fresh basil, chopped
1
clove garlic, chopped
Kosher salt and freshly ground black pepper
Grilled Romaine
2
romaine hearts, halved lengthwise
Canola oil, for brushing
¼
cup crumbled Gorgonzola, for garnish
4
leaves fresh basil, torn, for garnish
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directions
Step 1
In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped.
Step 2
Preheat a grill or grill pan to medium heat.
Step 3
Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.
Step 4
Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.