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–+ servings

Broiled "Grilled" Romaine Salad

5 from 1 review
I love the idea of grilled romaine, but I don't love the idea of setting off my apartment's fire alarm. Here's how to get the best of both worlds if you want a charred salad, but don't want to alarm your neighbors :)
Prep Time 10 minutes
Cook Time 5 minutes
Servings: 4 servings

Ingredients

For the za'atar vinaigrette
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1/2 tbsp honey
  • 1 tsp za'atar, or italian seasoning blend if that's all you have!
  • 2 cloves garlic, minced
  • salt & pepper to taste
For the salad
  • 2 large romaine hearts
  • 1 tbsp olive oil
  • 1 small shallot
  • 1/3 cup roquefort cheese
  • 1/3 cup walnuts
  • 1/4 cup dried cherries
  • salt & pepper to taste

Instructions 

  1. For the dressing, finely grate the garlic into a jar, add the remaining dressing ingredients and shake vigorously until a dressing forms. Set this aside.
  2. Put your oven on the "high" broil setting.
  3. Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. Brush each side with a light coating of olive oil.
  4. Place the romaine hearts on a parchment lined baking sheet and broil for 2 minutes, then flip and broil the other side for 2 minutes. Keep an eye on them, this happens quickly. But they should come out looking slightly charred.
  5. While the romaine is broiling, crumble the cheese, chop the walnuts and slice the shallot into thin pieces.
  6. Once the romaine is out of the oven, use tongs to place the hearts on a serving platter.
  7. Top generously with the walnuts, cherries, cheese and shallot. Add salt and pepper to taste and then top with the dressing.
  8. Chop and serve!