Grilled Wedge Salad with Blue Cheese & Pecans
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
No reason meat should get all the attention when it comes to grilling. A quick turn on the grill gives romaine a major flavor boost and a gorgeous char—without affecting crispness. Feel free to swap out the blue cheese for feta or goat cheese.
Ingredients
Olive oil cooking spray
4 spray(s)
Romaine lettuce heart
2 heart(s), whole
Kosher salt
¾ tsp, divided
Black pepper
¼ tsp, divided
Shallot
1 small, finely chopped
Champagne vinegar
4 tsp
Dijon mustard
1 tsp
Olive oil
4 tsp
Fresh tarragon
1 tsp, finely chopped
Reduced fat crumbled blue cheese
¼ cup(s)
Unsalted pecan halves (raw or dry roasted, unsalted, no sugar added)
¼ cup(s), chopped and toasted
Instructions
1
Halve the romaine hearts lengthwise and coat with cooking spray. Season on all sides with ¼ tsp salt and ⅛ tsp black pepper. Preheat a grill or grill pan to high. Grill the romaine on both sides until lightly charred, 3 to 4 minutes per side. Transfer the romaine, cut-side up, to a serving platter or 4 plates.
2
In a small bowl, whisk the shallot, vinegar, mustard, oil, tarragon, and remaining ½ tsp salt and ⅛ tsp black pepper. Drizzle over the grilled romaine. Garnish with the cheese and nuts. Serve immediately.
3
Serving size: ½ romaine heart
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