“Lettuce is like conversation: It must be fresh and crisp, and so sparkling that you scarcely notice the bitter in it.” ~ C.D.Warner, 19th century
Grilled Romaine Topped with Blue Cheese Dressing and Toasted Cashews
Salads often tend to be the same old thing over and over. Since grilled greens have become popular, I decided to give them a try.
In honor of a delicious chopped salad that I always eat at a local restaurant, a creamy blue cheese dressing was my goal. Cambozola Black cheese was recommended.
- “Cambozola Black Label is a Masterpiece from the German company Käserei Champignon. This gourmet cheese is a triple cream soft-ripened blue cheese that is matured in special cold cellars (cold ripened). The cheese has a unique natural gray mold on the outside and exquisite blue veining on the inside.”
This was a perfect recommendation for me because the cheese was creamy and not too pungent.
The dressed grilled romaine sprinkled with toasted cashews is a quick delicious change of pace.
For the dressing, mash the blue cheese in a small bowl. Add the mayonnaise, sour cream, half and half and champagne vinegar. Stir all the ingredients together. Fold in the chives. Season with a generous amount of freshly ground pepper and a dash of salt.
Toast the cashews. When they are cool chop them.
Just before serving, cut each head of romaine in half lengthwise. Brush the cut side with a small amount of extra virgin olive oil. Grill until the cut side is lightly golden, about one minute.
Drizzle the romaine with the blue cheese dressing and garnish with the toasted cashews.
Grilled Romaine with Blue Cheese and Cashews
By Published: August 8, 2014
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 1 min
- Ready In: 11 mins
"Lettuce is like conversation: It must be fresh and crisp, and so sparkling that you scarcely notice the bitter in it." ~ C.D.Warner, …
Ingredients
- 2 large heads of Romaine
- extra virgin olive oil for brushing
- 3 tablespoons Cambozola Black blue cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons half and half
- 1 tablespoon champagne vinegar
- 2 tablespoons chopped chives
- generous freshly ground black pepper
- sea salt to tasted
- 1/4 cup chopped toasted cashews
Instructions
- For the dressing, mash the blue cheese in a small bowl. Add the mayonnaise, sour cream, half and half and champagne vinegar. Stir all the ingredients together. Fold in the chives. Season with a generous amount of freshly ground pepper and a dash of salt.
- Toast the cashews. When they are cool chop them.
- Just before serving, cut each head of romaine in half lengthwise. Brush the cut side with a small amount of extra virgin olive oil. Grill until the cut side is lightly golden, about one minute.
- Drizzle the romaine with the blue cheese dressing and garnish with the toasted cashews.
