Grilled Romaine Lettuce with Blue Cheese Sauce and Pickled Onions
8 servings
80 minutes
This grilled romaine salad with blue cheese dressing and pickled onions is a true gastronomic masterpiece of Italian cuisine. The dish's history traces back to Mediterranean culinary traditions, where fresh vegetables and zesty sauces are key elements. The crispy romaine lettuce leaves infused with smoky grill notes pair wonderfully with the rich and creamy flavor of the Roquefort-based dressing. The pickled onions add a refined sweetness with a hint of tanginess, creating a perfect balance of flavors. This salad can be an excellent standalone dish or an elegant complement to meat and fish main courses, and its original presentation makes it a centerpiece for any table.
1
Mix wine vinegar, sugar, water, and red ground pepper in a small saucepan, add a bay leaf and a pinch of coarse kosher salt, and bring to a boil over medium heat. Add thinly sliced onion to the marinade and cook for another two minutes while stirring. Remove the saucepan from heat and cool to room temperature. Season with pepper and salt to taste.
- White wine vinegar: 375 ml
- Sugar: 90 g
- Water: 100 ml
- Ground red pepper: 0.5 teaspoon
- Bay leaf: 3 pieces
- Salt: to taste
- Red onion: 500 g
- Salt: to taste
2
For the blue cheese sauce, mix wine vinegar with mustard in a bowl. Gradually stir in olive oil. Season with kosher salt and pepper. Add half a cup of Roquefort cheese and mix.
- White wine vinegar: 375 ml
- Dijon mustard: 0.5 teaspoon
- Olive oil: 95 ml
- Salt: to taste
- Roquefort cheese: 100 g
3
Preheat the grill. Cut the romaine lettuce heads into four parts, brush with olive oil, and sprinkle with coarse kosher salt and pepper. Grill for two minutes on each side.
- Romaine lettuce: 4 bunchs
- Olive oil: 95 ml
- Salt: to taste
4
Divide the salad into eight portions and place them on plates. Top with pickled onions and blue cheese sauce.
- Red onion: 500 g
- Roquefort cheese: 100 g