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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/

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