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Barbecued Romaine Salad with Chili Vinaigrette

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Source: Cooking at a Glance - Vegetables & Grains

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  Serves 6 as an accompaniment

Get fired up for a really hot salad: romaine lettuce quarters threaded onto skewers and barbecued over medium-hot coals. The chili vinaigrette adds a different kind of heat. If using bamboo skewers, be sure to soak them for 30 minutes in advance.

RECIPE INGREDIENTS

For the Vinaigrette:

2 fluid ounces red wine vinegar

2 fluid ounces olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/4-1/2 teaspoon chili powder

1/4 teaspoon pepper

For the Salad:

1 head romaine lettuce (about 1 lb)

2 ounces Gorgonzola, blue, or feta cheese, crumbled

1 ounce broken pecans or walnuts, toasted

Barbecued Romaine Salad with Chili Vinaigrette Recipe at Cooking.com

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DIRECTIONS

FOR THE VINAIGRETTE:
In a screw-top jar combine vinegar, oil, garlic, salt, chili powder, and pepper. Cover and shake well. Set aside.

FOR THE SALAD:
Cut the romaine lengthwise into quarters. To keep leaves together, spear the wedges across with 3 metal or bamboo skewers. Cook on an uncovered barbecue directly over medium-hot coals, turning once, for 3-5 minutes, or till lettuce is wilted and lightly charred.

Remove from barbecue. Remove skewers; trim off bottom core of each lettuce wedge. Cut each wedge across into slices. Place lettuce in a large salad bowl; add cheese and nuts. Shake dressing; pour over salad. Toss salad; serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Yield: Serves 6 as an accompaniment

Calories:

156

Fat. Total:

15g

Fiber:

Carbohydrates, Total:

Sodium:

297mg

% Cal. from Fat:

87%

Cholesterol:

10mg

Protein:

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Barbecued Romaine Salad with Chili Vinaigrette

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