Just saying the name of this recipe, Grilled Hearts of Romaine with Blue Cheese Vinaigrette and Pickled Onions, requires some endurance.
Eating it, though, won’t take any effort at all.
I wanted something special to put on the side with the salmon recipe I planned for Father’s Day. The idea of simple greens or steamed veggies left me a little cold. I’ve wanted to try charred greens for a while, and this looked like a low-pressure opportunity.
It turned out to be a lot of fun, especially seeing John’s perplexed look when I told him I was grilling his salad.
The charred bits had a caramelized taste that played well off the tart pickled onions and rich blue cheese.
I wouldn’t call it simple, but it was a fun project for a special dinner. The only real drawback is that it doesn’t keep very well. I had to throw some of it out. I considered picking the blue cheese chunks out first, but abstained.