Barbecued Romaine Salad with Chili Vinaigrette

  • Active Time 15m
  • Total Time 15m

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.


  • For the Vinaigrette:
  • 2 ounces red wine vinegar
  • 2 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 (about 1 pound) romaine lettuce
  • 2 ounces Gorgonzola, blue or feta cheese, crumbled
  • 1 ounce broken pecans or walnuts, toasted



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


Cut the romaine lengthwise into quarters. To keep the leaves together, spear the wedges across with 3 metal or bamboo skewers. Grill over medium-hot coals, turning once, for 3-5 minutes, or till the lettuce is wilted and lightly charred.

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

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 492

nutrition information per serving

156 calories; 15g total fat; 10mg cholesterol; 297mg sodium; 3g carbohydrates; 2g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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