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.
Ingredients
CARAMELIZED BALSAMIC VINAIGRETTE
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
SALAD
- 4 romaine hearts 12 ounces, halved lengthwise
- 1 tablespoon olive oil
- Kosher salt to taste
- Freshly ground black pepper to taste
- ½ cup Marcona almonds
- ½ cup green olives such as
- Cerignola or Castelvetrano pitted
- 1 cup parsley leaves
- 2 crottin soft, young goat cheese buttons, such as Laura Chenel's, about 3 ounces each, crumbled
Instructions
- 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.
- 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.
- 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.