Grilled Romaine Salad with Creamy Balsamic Vinaigrette

Photography By Sarah Seddon | May 15, 2009

Ingredients

  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • ¼ cup mayonnaise
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1⁄3 cup cup grated Parmesan cheese
  • 4 hearts of Romaine, halved (keep heart/root intact)
  • 1 carrot, grated

Instructions

In a blender, combine the vinegar, oil, mayonnaise and Parmesan until the mixture is uniform. Season to taste with salt and pepper.

Heat the grill (or a grill pan) on the high setting. Grill the Romaine cut side down just until grill marks appear— about 2 minutes. Cut the grilled Romaine into 1-inch strips—horizontally or across the “grain.”

Place the Romaine and grated carrot into a large bowl.

Add the dressing and toss to incorporate.

About this recipe

Recipe courtesy of Andy Broder.

Ingredients

  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • ¼ cup mayonnaise
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1⁄3 cup cup grated Parmesan cheese
  • 4 hearts of Romaine, halved (keep heart/root intact)
  • 1 carrot, grated
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