Grilled wedge salad with blue cheese & pecans
4
Points®
Total time: 16 min • Prep: 10 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
Who says meat has to get all the attention on the grill? Halved hearts of Romaine get a major flavor boost and gorgeous char from a quick turn on the grill. An elegant tarragon-infused vinaigrette makes this dish dinner party worthy, yet still easy enough for weeknights. Feel free to swap out the blue cheese for feta or shaved Parmesan.
Ingredients
Olive oil cooking spray
4 spray(s)
Romaine lettuce
2 leaf/leaves
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Shallots
1 small
Champagne vinegar
4 tsp(s)
Dijon mustard
1 tsp(s)
Olive oil
4 tsp(s)
Fresh tarragon
1 tsp(s)
Blue cheese
¼ cup(s)
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
¼ cup(s)
Instructions
1
Halve romaine hearts lengthwise and coat with cooking spray. Season on all sides with ¼ tsp salt and ⅛ tsp pepper. Preheat a grill or grill pan over high heat and grill romaine on both sides until lightly charred, 3 to 4 minutes. Place romaine cut sides up on a serving platter or individual plates.
2
In a small bowl, whisk together shallot, vinegar, mustard, olive oil, tarragon, and remaining ½ tsp salt and ⅛ tsp pepper. Drizzle over grilled romaine. Garnish with blue cheese and pecans and serve immediately.
3
Per serving: ½ romaine heart
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