Orange and Blue Grilled Romaine Salad

1. 1

   Preheat a grill pan over high heat.

2. 2

   Brush the romaine spears with some lemon oil and season with salt and pepper, to taste.

3. 3

   Put the spears on the grill pan and cook, turning once, until grill marks appear and the lettuce begins to wilt, about 2 minutes total.

4. 4

   Immediately remove from the grill to a serving platter and sprinkle each half with about 2 tablespoons of the crumbled blue cheese.

5. 5

   With a sharp knife, cut the peel and pith from the orange.

6. 6

   Carefully remove the orange segments by cutting them lengthwise away from the membrane, into a bowl.

7. 7

   Squeeze the juice from the membrane over the segments and slowly whisk in 2 tablespoons lemon oil until combined.

8. 8

   Season with salt and pepper, to taste, then add the shallots and stir to combine.

9. 9

   Drizzle the citrus vinaigrette and orange sections over the grilled romaine spears and garnish with the remaining blue cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.