Nothing says summer like crispy grilled romaine drizzled with creamy apple cider vinaigrette and blue cheese crumbles. It's healthy, low-carb, gluten-free and a cinch to make!
Trim off a sliver from the end of the stem and then an inch or so at the top of the leaves
Brush with olive oil to thinly coat outside leaves
Place on grill and turn every couple of minutes until each side charred (about 6-8 minutes total)
Whisk remaining 1/4 cup olive oil with mayo, mustard and vinegar then add a pinch of salt and pepper to taste
Heat butter in small skillet and add shallots
Let sauté, stirring occasionally, until shallots are brown and slightly crispy, about 4-5 minutes
Serve romaine hearts topped with blue cheese crumbles, sliced tomatoes, crispy shallot and dressing
Notes
Ensure lettuce is dry before placing on the grill to avoid hot water being spattered back at you
This salad would also be delicious served with chopped fresh herbs or a squeeze of lemon juice
If preferred, lettuce can be served fresh instead of grilled
The apple cider vinaigrette dressing could also be served over an iceberg lettuce wedge
If you cannot find romaine lettuce hearts (the center leaves), you can use a large romaine lettuce or cos lettuce. Slice the lettuce down the center lengthways into halves. Then brush the cut side with olive oil and place directly on the grill. Grill the cut side until the leaves are slightly wilted - about 5 minutes.
Grilled romaine is best eaten fresh and is not suitable for freezing