Grilled Salad
Updated Feb 15, 2021, Published May 14, 2015
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Heat up the grill for this Argentinean- inspired salad. Add Romaine lettuce and onions together on the grill and top with balsamic vinegar and goat cheese.
Grilled Salad
Ingredients
- ½ cup balsamic vinegar
- 3 heads Romaine lettuce hearts, washed and dried well
- 1 medium white onion, about ½ pound
- Extra-virgin olive oil
- Kosher salt and coarsely ground black pepper
- 4 ounces goat cheese, crumbled
Instructions
- Pour the vinegar into a small saucepan and bring to a boil. Let boil until reduced by half and is thick and syrupy – about 10 minutes. Remove from heat and let cool.
- Leaving the root ends attached, cut the Romaine lettuce hearts into quarters vertically. Cut the onion in half vertically and remove the peels. Cut each onion half into 6 vertical slices. Brush the lettuce quarters with olive oil and toss the onion slices with olive oil.
- Heat a gas or charcoal grill to medium-high heat. Grill the lettuce quarters about 1-2 minutes on each side. You want them to start to brown but not to get too soft. Remove and transfer to a platter. Grill the onion slices until browned and soft, about 5 minutes. Scatter over the lettuce quarters. Drizzle the balsamic syrup over the lettuce and onions. Drizzle with some olive oil, season with salt and pepper, and top with the crumbled goat cheese.
Nutrition
Calories: 85kcalCarbohydrates: 7gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 8mgSodium: 79mgPotassium: 190mgFiber: 1gSugar: 4gVitamin A: 5115IUVitamin C: 3.6mgCalcium: 55mgIron: 1.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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