Grilled Hearts of Romaine Cobb Salad
Bring out the sweetness of romaine hearts with a quick stint on the grill.
Ingredients
Dressing Ingredients:
- ⅔ cup canola oil
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1½ tbsp fresh lemon juice
- ¾ tsp dry mustard
- ½ tsp Worcestershire
- ¼ tsp sugar
- 1 garlic clove minced
- salt and pepper to taste
Salad Ingredients:
- 2 Queen Victoria hearts of romaine cut in half lengthwise
- 2 tbsp olive oil
- 2 oz gorgonzola cheese crumbled
- 6 strips cooked bacon roughly chopped
- 1 cup cooked ham roughly chopped
- 2 hard-boiled eggs quartered
- 2 medium tomatoes seeded and cut into ½" cubes
- 2 boneless skinless chicken breast cooked and cut into strips
- 2 avocados peeled, pitted, and cut into ½" cubes
- 2 tbsp chives minced
- salt and pepper to taste
Instructions
- Make the dressing by adding the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic to a blender. Blitz until smooth. Season with salt and pepper to taste. Set aside.
- Prepare all of the toppings for the salad in advance and set aside.
- Heat grill or grill pan with medium high heat until hot. Cut the romaine hearts in half lengthwise and brush the cut sides with olive oil. Place the romaine hearts on the grill or grill pan, cut side down. Watching carefully, cook for 2-3 minutes or until you have golden brown grill marks. Do not char the lettuce.
- Place one romaine heart on each plate and top each with a quarter of each of the toppings. Drizzle with dressing or serve the dressing on the side.