Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions

Bon Appétit | January 2011 by Kate and Mike Higgins

Husband-Tested in Alice’s Kitchen

Serves 8

Kim, our new farmers market manager called me to say that her husband had just delivered fresh picked beauties of romaine lettuce to Lost River Market & Deli, our community-owned grocery store.  I made a beeline over to buy some because I wanted to try grilling it, which I’d never done before.  My mother was visiting and we were having friends over for dinner that evening on our just-cleaned porch.  I made Flank Steak with Lime Marinade, Indian Yellow Rice and Roasted Cauliflower, and they were all delicious, but this salad was the big hit of the evening.  I made the dressing and the pickled onions earlier in the day and then as everyone was being seated around the table, I placed the romaine on the grill.  They turn out perfectly wilted with little grill marks.  Place them on a pretty platter, drizzle with the dressing and serve the pickled onions on the side.  Zowee!  This recipe makes a lot of dressing and pickled onions, so use what’s left as additions to a delicious salad the next day for lunch.

Pickled Onions Ingredients

1 ½ cups white wine vinegar

½ cup sugar

½ cup water

3 bay leaves

½ teaspoon dried crushed red pepper

Coarse kosher salt

1 to 1 ¼ pounds red onions, thinly sliced (I used sweet onions because that’s what I had on hand.)

Salad Ingredients

¼ cup white wine vinegar

½ teaspoon Dijon mustard

½ cup olive oil

½ cup crumbled blue cheese

4 hearts of romaine, each quartered lengthwise Crumbled blue cheese (for garnish)

For Pickled Onions:

Combine first 5 ingredients and ¼ teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.

For Salad:

Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in ½ cup cheese.

Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.

Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.