Grilled Romaine & Endive Salad with Blue Cheese & Lemon-Basil Vinaigrette

INGREDIENTS

Lemon-Basil Vinaigrette 4 Teaspoon fresh lemon juice 2 Tablespoon chopped fresh basil 1/4 cup sherry vinegar 1 1/2 cups extra-virgin olive oil 1 Teaspoon Dijon mustard 1 Tablespoon honey 1 Tablespoon brown sugar 1 Teaspoon salt 1/4 Teaspoon black pepper Grilled Romaine, Endive, & Tomato Salad 4 large ripe tomatoes 4 heads Belgian endive 2 large heads romaine lettuce 1 small red onion, sliced thin 1/2 cup Point Reyes or other blue cheese, crumbled

PREPARATION:

1. Heat grill to about 450 degrees and oil the grates.
2. Slice the tops and bottoms off the tomatoes, exposing the seeds.
3. Cut the endive heads in half lengthwise; do not detach the base.
4. Remove the thick outer leaves of the romaine, trim the tops a bit to neaten them, and then slice them in half lengthwise; do not detach the base.
5. Season everything with salt and pepper, then coat lightly with some of the Lemon-Basil Vinaigrette.
6. Grill the tomatoes first, about 3 minutes on each side.
7. Then grill the endive about 1 minute on each side; don’t let them burn.
8. Grill the romaine about 1 minute, cut side only.
9. To serve, place 1 romaine half off center on each plate; place 2 tomato halves next to it.
10. Lay 2 endive halves crosswise on top.
11. Garnish with sliced red onion and crumbled blue cheese and drizzle with Lemon-Basil Vinaigrette.

This recipe appears in: Salads