With summer almost here it’s time for more salads and one of my all time favorite salads is a Grilled Romaine with Gorgonzola Yogurt Dressing. Grilling a salad may sound counterintuitive but hearty and crunchy romaine is up to the task of being grilled on the powerful BTU’s of a Bull Grill.
Grilling the romaine adds a lot of flavor to a usually less than flavorful member of the lettuce family. There are a few things to remember when grilling the romaine that will really help it come out amazing!
1. Don’t completely cut the stem off. It’s important to leave as much of it as possible so that your leaves don’t fall off during the grilling process.
2. Press down gently on the romaine to get beautiful Bull Grill marks on your lettuce.
3. I use avocado oil spray on my lettuce before cooking because of the high smoke point & because it gives a great flavor to the salad. Make sure you coat the romaine evenly without soaking it.
4. The salad toppings are endless but to really make this salad pop I always use bacon, cherry tomatoes, roasted corn, and gorgonzola.
My Bull Angus GrillGrilled Romaine
PrintIngredients
- 2 heads of fresh and firm romaine lettuce
- sea salt
- one medium lemon cut in half
- avocado oil spray
- bacon, cherry tomatoes, roasted corn, and gorgonzola salad toppings
Instructions
- Make sure grates of Bull Grill are clean & oiled, turn to medium high.
- Trim the top & bottom of the romaine and remove dead leaves. Cut romaine in half lengthwise.
- Liberally spray lettuce halves with avocado oil spray. Squeeze fresh lemon juice over each half. Then sprinkle each half with sea salt.
- Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for one or 2 more minutes.
- Remove from grill. Sprinkle with more salt.
- Top with our Gorgonzola Yogurt Dressing & bacon, cherry tomatoes, roasted corn, and more gorgonzola.
Chef Anthony Pro Tip – Choose romaine that is firm & fresh, this will ensure that you still have a crunchy salad.
One of my favorite blue veined cheeses to use in a dressing is a robust and aromatic gorgonzola. Normally when making a creamy salad dressing most Chefs use a rich calorie laden mayonnaise. However, I love substituting mayonnaise with an equally rich Greek yogurt cutting the calories and fat dramatically. To round out our Gorgonzala Dressing I always add a handful of Bull Grill grilled onions and roasted garlic (checkout our nifty tool below), that due to the cooking & caramelization process leave a mouthwatering sweetness.
Gorgonzola Yogurt Dressing
PrintIngredients
- 1/2 cup crumbled gorgonzola cheese
- 1 cup non fat plain Greek yogurt
- 1 small onion grilled and sliced
- 4 roasted garlic cloves
- 1/2 medium lemon
- 2 tbsp white vinegar
- 1 tsp sea salt
Instructions
- Combine all ingredients in a blender or food processor until throughly blended.
