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

Caroline Wright
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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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.