Summer Grill Out Series Pt 2- Grilled Romaine Salad

This salad is really the inspiration behind this whole meal in my Summer Grill Out Series.  We have a local restaurant that serves a salad very similar to this and I get it every single time I go, which says a lot since I usually prefer to vary up my menu selections.  The concept of grilling your salad is a complete game changer because it adds a smoky charred flavor that makes it something special. This particular salad also comes loaded with fried leeks and crispy prosciutto, which pack a pretty hefty punch in the flavor department themselves.  While this salad requires a bit more effort than your regular old garden variety salad (shameless pun), I can assure you it is totally worth it.  And, may I suggest making extra leeks and prosciutto so you can enjoy the deliciousness multiple nights in a row.  In the case of this salad, there is no such thing as too much of a good thing.

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Grilled Romaine Salad (serves 4)

Ingredients:

For Salad:

2 heads of romaine, halved

4 oz prosciutto

2 oz crumbled gorgonzola cheese

1/2 cup cherry tomatoes, halved

2 leeks, cleaned, halved and sliced in half moon shape

oil for frying

For vinaigrette:

1/2 cup olive oil

1/4 cup rice wine vinegar

2 Tbsp sugar

1 clove minced garlic

2 Tbsp dijon mustard

2 tsp Herbs de Provence

salt and pepper to taste

Directions:

Preheat oven to 400 degrees.  Lay prosciutto out on a baking sheet and bake until it begins to shrivel around the edges and get crispy (about 10-15 min).  Meanwhile, fill a pan with about 1 inch of frying oil (I like grape seed) until oil looks shiny and ripples across the top.  You can test the readiness by dropping a few leeks into the oil.  Once the oil is ready, fry the leeks in small batches for just about a minute and fish out with a slotted spoon.  Place the fried leeks on a paper towel to absorb excess grease.

Thoroughly mix all ingredients of the vinaigrette and set aside.  Brush romaine halves with oil and place on a hot grill for 2-3 minutes or until slightly charred.  Serve while still warm, topped with leeks, tomatoes, cheese and prosciutto.  Drizzle with the vinaigrette and enjoy.

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Comments

  1. I get this salad at that restaurant too! My absolute favorite!! I probably go there way too often for that salad. SO excited that you made a copy cat recipe!!! We will totally try this! Looks so yummy! Thank you!!!

Trackbacks

  1. […] Series.  If you missed the first two, head on over to check out this Italian Bean Dip and this Grilled Romaine salad.  For this last installment, I’ve decided on a rich and flavorful main dish that is the […]

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