Grilled Romaine with Orange and Blue Cheese Vinaigrette

This is the last Salad Wednesday post, next week will start Grilling Wednesday for June-August. This is a recipe which incorporates salad ingredients with grilling. I was pretty skeptical about grilling the romaine, but I was really happy with the result. 

Other Salad Wednesday Posts: Greek Panzanella, Greek Yogurt Waldorf Salad, Chickpea Kale Salad,Cranberry Bacon Almond Goat Cheese Salad, Blood Orange Caprese, Pesto Pasta Salad with Roasted Tomatoes & Asparagus and Mustard & Onion Potato Salad.

Recipe from Women's Health Magazine.

Ingredients:

Vinaigrette
-1/4 cup fresh orange juice (from 2 oranges)
-1/4 cup extra-virgin olive oil
-1 Tbsp red wine vinegar
-1/2 tsp honey
-1/8 tsp sea salt
-1/8 tsp freshly ground black pepper 

Salad

-2 medium oranges
-2 heads romaine lettuce, halved lengthwise
-Sea salt and black pepper
-1/4 cup crumbled blue cheese

Thoroughly clean the romaine. Slice each in half. 

Whisk together the vinaigrette ingredients. 

Brush with vinaigrette and season with salt and pepper.
Grill cut side down for one to two minutes.

Flip and repeat.

  

Serve drizzled with more vinaigrette.
Sprinkle with the blue cheese, add the orange slices and serve with additional black pepper.

This recipe was actually really good. Parts of the romaine got crispy when grilled, others were just warm. The tangy flavor of the blue cheese went well with the sharpness of the citrus. The vinaigrette was both sweet and citrus flavored.