Grilled Heart of Romaine Salad with Toasted Texas pecan Dressing and Blue Cheese Pocket Croutons
¼ Cup Lemon Juice
2 teaspoon Dijon Mustard
2-3 tablespoons Honey Salt & Pepper to taste
½ Cup Toasted Pecans
½ Cup Olive oil
½ Cup Salad oil
4 Quarters Romaine lettuce, trimmed of all outer leaves and cut into ¼’s
Olive Oil, as needed for drizzle on romaine before grilling
Salt, Pepper, minced Garlic, to taste
12 Croutons Blue Cheese Pocket croutons (see recipe below)
Method: In a mixer or mixing bowl, combine all the dressing ingredients except the oils and mix well. Slowly drizzle the olive & salad oil whisking well until dressing emulsifies. Set aside.
Drizzle olive oil, salt, pepper and garlic on cut side of romaine hearts. Preheat grill. Grill romaine wedges cut side down until leaves start to char. Turn over and repeat until lettuce starts to char. Remove romaine from grill and set aside.
To serve, Lay romaine hearts in center of plate. Place croutons around plate. Drizzle entire salad with dressing. Garnish with tomoato strips, if desired. Serve immediately.
Blue Cheese Pocket Croutons
Slice 1 pieces of a French baguette (about ½ a loaf)
Press, with your fingers, a well in the center of each slice, being careful not to go all the way through.
Place 1-tablespoon blue cheese in the well. Sprinkle each slice with chopped sage and black pepper. Toast in a broiler oven for about 4 minutes until cheese is brown and bubbly.
Serve with Romaine salad.