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Grilled Romaine Salad with Almonds, Goat Cheese, & Caramelized Balsamic Vinaigrette


Grilled Romaine Salad with Almonds, Goat Cheese, & Caramelized Balsamic Vinaigrette
Toss romaine lettuce on the grill for a quick way to bring a new layer of flavor to any simple salad. Here, the grilled greens are paired with fresh flavors, including a handful of parsley and young, creamy goat cheese.
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CARAMELIZED BALSAMIC VINAIGRETTE
  1. ¼ cup balsamic vinegar
  2. 2 tablespoons olive oil
  3. Kosher salt, to taste
  4. Freshly ground black pepper, to taste
SALAD
  1. 4 romaine hearts (12 ounces), halved lengthwise
  2. 1 tablespoon olive oil
  3. Kosher salt, to taste
  4. Freshly ground black pepper, to taste
  5. ½ cup Marcona almonds
  6. ½ cup green olives, such as
  7. Cerignola or Castelvetrano, pitted
  8. 1 cup parsley leaves
  9. 2 crottin (soft, young goat cheese buttons, such as Laura Chenel's), about 3 ounces each, crumbled
Instructions
  1. CARAMELIZED BALSAMIC VINAIGRETTE: In a medium skillet, bring vinegar to a boil over medium-high heat. Boil vinegar until reduced by half, 3 minutes. Whisk in olive oil, and season with salt and pepper. Set aside to cool to room temperature. Dressing can be stored, refrigerated in an airtight container, up to 2 weeks.
  2. SALAD: Heat grill (or grill pan) over medium-high heat. Brush cut sides of romaine with olive oil, and season with salt and pepper. Grill romaine just until charred, 2 minutes. Transfer lettuce to a cutting board, and slice crosswise into 1-inch pieces.
  3. In a large bowl, toss together sliced lettuce, almonds, olives, and parsley. Divide salad among serving bowls, and scatter with crumbled crottin. Drizzle salads with dressing, and serve immediately.
culture: the word on cheese http://culturecheesemag.com/

Written by Caroline Wright

Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.

Written by Photographer Evi Abeler

Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.

Written by Stylist Laura Knoop

Laura Knoop is a New York City-based food stylist with a studio in Harlem.

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