| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 2 heads romaine lettuce, outer leaves trimmed
- Olive oil
- 1 cup mayonnaise
- 1/4 cup sour cream
- 2 ounces blue cheese (about 1/4 cup crumbled)
- 1 teaspoon sugar
- 1 teaspoon minced garlic
- 2 tablespoons cider vinegar
Instructions
- Drizzle the romaine with olive oil. Place on a hot grill until lightly charred on the outside, turning occasionally.
- Meanwhile, whisk together the remaining ingredients.
- Remove the romaine from the grill to a serving platter. Cut in halves lengthwise to make 4 long pieces, then drizzle dressing over top. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 586 |
| Total Fat | 58 g |
| Saturated Fat | 12 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 41 mg |
| Sodium | 528 mg |
| Serving Size | 1 of 4 servings |
| Calories | 586 |
| Total Fat | 58 g |
| Saturated Fat | 12 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 7 g |
| Cholesterol | 41 mg |
| Sodium | 528 mg |
Reviews
I made this last evening and it is definitely a keeper. The dressing is delicious. I followed the recipe exactly, but I added more garlic and added anchovy paste. If you make grilled romaine, you must try this recipe.
I have been “cooking” Romaine for 3 years. First, I like “Baby” romaine best,this can be rather large. Second ALWAYS cut the romaine in half vertically BEFORE cooking. Third,I have cooked romaine on the barbeque, brush halves lightly with oil, S & P, grill quickly over high heat about 1/2-1 minute flat side down, turn once, grill 1/2 minute. More often, I heat 1 1/2 TBSP. oil in a low, sloped sided 12 inch skillet, add 2 romaine HALVES, FLAT SIDE DOWN,cook 1-1 1/2 minutes, turn, S & P. and cook only 1/2 minute. Do NOT over-cook,the romaine should have some “crispness”, not be soft or “soggy”. For a First Course, just sprinkle the top with crumbled Bleu or Feta cheese and chopped walnuts. For a salad, just drizzle with Vinaigrette or creamy dressing. Beverly Cooks (former cooking teacher
I have been grilling Romaine for sometime, and this recipe is spot on. You can use any type of dressing; I often use Caesar. I usually cut the Romaine into individual servings before grilling. I get about 4 servings from an average head. We do this all year on our Jenn-Aire, so no outdoor grill needed.