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Grilled Romaine, Endive & Tomato Salad with Lemon Basil Vinaigerette & Point Reyes Blue Cheese

        Lifestyle | Salads

Paul Petersen shares his tasty Grilled Romaine, Endive & Tomato Salad recipe. Petersen appears in 'BBQ Pitmasters' on TLC.

Paul Petersen shares his tasty Grilled Romaine, Endive & Tomato Salad recipe. Petersen appears in 'BBQ Pitmasters' on TLC.

Ingredients

4 Teaspoon fresh lemon juice
2 Tablespoon chopped fresh basil
1/4 cup sherry vinegar
1 1/2 cups extra-virgin olive oil
1 Teaspoon Dijon mustard
1 Tablespoon honey
1 Tablespoon brown sugar
1 Teaspoon salt
1/4 Teaspoon black pepper
4 large ripe tomatoes
4 heads Belgian endive
2 large heads romaine lettuce
1 small red onion, sliced thin
1/2 cup Point Reyes or other blue cheese, crumbled

Preparation

  1. Heat grill to about 450 degrees and oil the grates.
  2. Slice the tops and bottoms off the tomatoes, exposing the seeds.
  3. Cut the endive heads in half lengthwise; do not detach the base.
  4. Remove the thick outer leaves of the romaine, trim the tops a bit to neaten them, and then slice them in half lengthwise; do not detach the base.
  5. Season everything with salt and pepper, then coat lightly with some of the Lemon-Basil Vinaigrette.
  6. Grill the tomatoes first, about 3 minutes on each side.
  7. Then grill the endive about 1 minute on each side; don’t let them burn.
  8. Grill the romaine about 1 minute, cut side only.
  9. To serve, place 1 romaine half off center on each plate; place 2 tomato halves next to it.
  10. Lay 2 endive halves crosswise on top.
  11. Garnish with sliced red onion and crumbled blue cheese and drizzle with Lemon-Basil Vinaigrette.

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