‘Jim Duthie’ Inspired Grilled Heart of Romaine Salad with Roasted Peanut Dressing and Blue Cheese Pocket Croutons
- 1/4 cup Lemon Juice
- 2 tsp Dijon Mustard
- 2-3 tbsp Honey
- To taste Salt & Pepper
- 1/2 cup Roasted Diced Peanuts
- 1/2 cup Olive oil
- 1/2 cup Salad oil
- 4 quarters Romaine lettuce, trimmed of all outer leaves and cut into quarters
- Olive Oil, as needed for drizzle on romaine before grilling
- Salt, Pepper, minced Garlic, to taste
- 12 Blue Cheese Pocket croutons (recipe below)
In a mixer or mixing bowl, combine lemon juice, Dijon Mustard, Honey, Salt & Pepper, and the peanuts 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 tomato 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.