(Make-ahead: Can be covered and refrigerated for up to 1 week.) Makes about 1 cup. Stir in 1 tbsp each mayonnaise, lemon juice and white wine vinegar, and 1/2 tsp garlic powder. Published: Modified: by Nicky Corbishley Go to Recipe Print Recipe This Grilled Romaine Hearts with Figs, Pear and Manchego salad makes a great starter or lunch. In bowl, using fork, mash 1/2 cup crumbled blue cheese (such as Roquefort) with 1/2 cup 2% plain Greek yogurt. Cook for 2-3 minutes on each side, or until lightly charred and wilted. Grill the romaine lettuce: Place the romaine lettuce halves cut-side down on the grill. Then rinse and dry the lettuce using paper towel. Make sure the grill grates are clean and lightly oiled to prevent sticking. Preparation Cut the hearts of romaine in half lengthwise.
Drizzle each portion with a large spoonful of Blue Cheese Dressing, then balsamic glaze. Preheat the grill: Preheat your grill to medium-high heat (around 375☏ to 400☏).
Break apart onion slices and spread over lettuce. Place romaine hearts cut side up on serving plate. What are Romaine hearts What do Romaine hearts taste like Best grilled Romaine hearts recipe. Grill lettuce, turning once, until leaves are lightly charred, 30 seconds to 1 minute per side. Place romaine and onion on grill without closing lid, cook until lightly marked, turning halfway through grilling time, 4 to 6 minutes. Brush both sides of romaine hearts and onion slices with oil. Preheat barbecue to medium heat (about 350☏) grease grill. These make for beautiful garnish, and will add an extra punch of lemon if you want to squeeze.
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