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Grilled Hearts of Romaine with Provencal Herbs and Melting Stilton

3 star rating
 

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Submitted by: Michael C.

 

Romaine hearts are halved, stuffed with cilantro, basil, tarragon and Stilton cheese they are grilled and served as a salad with Caesar dressing, anchovy fillets, and more herbs and cheese.
 

Ingredients

  • Romaine hearts 2
  • Basil, chopped 3 tbsp.
  • Cilantro, chopped 3 tbsp.
  • Chopped tarragon 1 tbsp.
  • Stilton cheese 1/3 cup
  • Olive oil 2 tbsp.
  • Sea salt 1/2 tsp.
  • Cracked pepper 2 tsp.
  • Caesar dressing 4 tbsp.
  • Anchovy slices 8 slices

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Method

Preheat a gas grill to HIGH heat. Oil the grate generously. Cut the romaine hearts in half, leaving the stem in place. Stuff the inner and outer leaves with half of the basil, half of the cilantro, half the tarragon and half of the Stilton cheese. Oil the outside leaves with the olive oil, and season with the sea salt and cracked pepper. Place romaine hearts on the grill and cook for 3-4 minutes, rotating once. Remove romaine hearts from the grill and cut off the stem. To serve, spoon 1 tbsp Caesar dressing in the center of 4 salad plates. Place grilled romaine hearts in the center of each plate. Garnish with the anchovies, remaining herbs and stilton. Serve immediately.

 

Notes: This a super delicious salad. Talk about simplicity. Just try this salad. You'll love it, and everyone just loves talking about "why, you have a piece of lettuce on the grill!!" Coarse it's even more fun when you've had a couple Bloody Mary's....

 

Number of Servings: 4 servings

 

Submitted by: Michael C. ()

 

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