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- Grilled Romaine with Creamy Balsamic Vinaigrette
-
- 1/4 cup Balsamic Vinegar
- 2 Tbsp Olive Oil
- 1/4 cup Mayonnaise
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/3 cup Grated Parmesan cheese
- 4 hearts Romaine, halved (heart/root intact)
- 1 Carrot, grated
- Directions
- In a blender, combine the vinegar, oil, mayonnaise and Parmesan until the mixture is uniform. Season to taste with salt and pepper. Heat the grill (or a grill pan) on the high setting. Grill the Romaine cut side down just until grill marks appear, about 2 minutes. Cut the grilled Romaine into 1-inch strips, horizontally or across the "grain." Place the Romaine and grated carrot into a large bowl. Add the dressing and toss to incorporate.
- Provided by:
- AndyFood Culinary Studio in Scottsdale
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