arrow-left icon arrow-right icon behance icon cart icon chevron-left icon chevron-right icon comment icon cross-circle icon cross icon expand-less-solid icon expand-less icon expand-more-solid icon expand-more icon facebook icon flickr icon google-plus icon googleplus icon instagram icon kickstarter icon link icon mail icon menu icon minus icon myspace icon payment-amazon_payments icon payment-american_express icon ApplePay payment-cirrus icon payment-diners_club icon payment-discover icon payment-google icon payment-interac icon payment-jcb icon payment-maestro icon payment-master icon payment-paypal icon payment-shopifypay payment-stripe icon payment-visa icon pinterest-circle icon pinterest icon play-circle-fill icon play-circle-outline icon plus-circle icon plus icon rss icon search icon tumblr icon twitter icon vimeo icon vine icon youtube icon

Grilled Romaine with Sweet & Tangy Blue Cheese Vinaigrette

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


3 romain hearts, halved vertically

Extra Virgin Olive Oil

Salt and pepper

1 clove garlic, minced

1 Tablespoon grated onion

1 Tablespoon ketchup

1 teaspoon yellow mustard

1 Tablespoon sugar

3 Tablespoons white wine vinegar

3/4 cup Brennan’s Cellars Extra Virgin Olive Oil

2 Tablespoons water

3-4 ounces blue cheese, crumbled

Adapted From: karistaskitchen

Serve this yummy salad with grilled steak. The dressing is a great on top of grilled steak, too. Make sure you have some crusty bread to get every last bite.

Pre-heat gas grill to 350F or traditional grill to medium heat or grill pan to medium-high heat.

Bush the halved romaine hearts with olive oil on both sides and season with salt and pepper. 

While the grill is heating whisk together remaining ingredients, except the blue cheese, and season with salt and pepper.

Place the halved romaine cut side down on grill. Grill for 1-2 per minutes on each side.

Remove from grill to serving platter and sprinkle with blue cheese and drizzle with the vinaigrette. Serve immediately.