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1
Prepare the bleu cheese dressing of choice.
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2
Please, *DO NOT* use store bought dressing for this salad!
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3
For best results, make salad dressing first then refrigerate.
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4
If possible, prepare at least 1 hour before serving the salad.
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5
Note: The bleu cheese on our salad at the restaurant was not overly thick and we prefer it that way for the best presentation of the salad.
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6
Thin with buttermilk to desired consistency: not too thick nor too thin.
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7
*Preparing the lettuce: Heat a gas grill to medium low or prepare a medium-low charcoal fire.
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8
(Be sure the grate is hot, too.
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9
).
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10
Lightly brush olive oil all over the romaine hearts, taking care not to break the leaves.
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11
Sprinkle with salt and pepper.
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12
Place the lettuce cut side down on the grate, directly over the heat.
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13
Grill until the outer leaves are charred and wilted and the lettuce is warm and just barely tender all the way through to the core, 2 to 5 minutes, depending on the heat of your grill.
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14
Transfer the lettuce to a clean platter and let rest for 5 minutes.
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15
*Tip: You can also use a pan grill on the stove top to prepare the lettuce much in the same manner.
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16
Once cool, arrange the hearts on 2 salad plates.
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17
Pour the bleu cheese dressing on the romaine hearts.
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18
Add the radishes and garnish with a few sun dried tomatoes.
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19
Finish with a sprinkle of freshly cracked black pepper.
