Grilled Salad with Blue Cheese and Walnuts

  I've been hearing about grilled salads for some time now, but it wasn't until last week that I tried one at a restaurant. Grilling the Romaine transforms it-- takes it from an average salad to a WOW salad-- and it is remarkably easy to do. 
This works well inside with a grill pan, or outside on the barbecue-- gas or charcoal, doesn't matter. The important element is that the grill is very hot; you are searing the lettuce, not cooking it.


1 head Romaine lettuce, washed dried well and sliced in half, from top to bottom
Extra virgin olive oil
Sea salt flakes
1/4 cup creamy blue cheese dressing (homemade or best quality store bought)
Crumbled blue cheese
Handful of toasted walnut pieces

1) Heat grill until very hot. Brush cut side of the lettuce halves with olive oil and scatter a wee bit of salt. Place both halves on the grill, cut side down and grill. If you are using an grill pan that is not SUPER hot, place a baking tray on top of the lettuce and weight that with a heavy pot. Grill like this for 30-90 seconds-- until you can see grill marks, then brush the uncooked side with oil, sprinkle salt and carefully flip over. Grill the other side for the same length of time.

2) Remove from the grill and plate up. Sprinkle with crumbled blue cheese, then spoon dressing at the end of the lettuce halves and scatter about walnut pieces.

Serve at once. Serves 2