Charred Romaine Wedge Salad

This smoky charred romaine wedge salad with blue cheese foam is my absolute go-to when I want something crisp refreshing and a little showy for guests. The combination of salad greens with a super airy blue cheese foam transforms a simple dish into something you will honestly crave whenever you fire up the grill.

I first made this after tasting a grilled Caesar at a local bistro and wanted something even bolder. Now my friends always ask for this at summer cookouts or cozy winter dinners.

Ingredients

• Romaine lettuce: Look for firm heavy heads with bright green leaves no browning at the base for the crispiest crunch
• Olive oil: Go for extra virgin if you have it since the salad is simple you will taste the difference in flavor
• Salt and pepper: Freshly ground pepper and flaky sea salt will boost every bite
• Blue cheese: Pick a creamy and slightly sharp variety like Gorgonzola or Roquefort for best melting and big flavor
• Heavy cream: Use full fat for the richest smoothest foam this helps the cheese blend perfectly
• Lemon juice: Always use fresh lemon for the cleanest tartness and to cut through the richness of the salad

Step by Step Instructions

Prep the Grill and Lettuce:

Get your grill or grill pan hot to medium high first this ensures those beautiful char marks later. Slice the romaine heads lengthwise into sturdy halves so they hold up to the heat.

Season and Oil:

Brush the cut sides of each romaine half with olive oil coating evenly and season generously with salt and pepper to draw out the natural flavor.

Grill and Char:

Place the oiled romaine cut side down on the grill. Let it sizzle undisturbed for two to three minutes so deep grill marks form and the leaves slightly wilt but the core stays crisp.

Warm Cream for Foam:

In a small saucepan gently warm the heavy cream just until it is steamy but not boiling. This melts the cheese quickly without burning or cooking off flavor.

Melt and Blend Cheese:

Add the blue cheese and lemon juice to the warm cream stirring slowly until fully melted and silky smooth with no lumps.

Whip the Foam:

Use an immersion blender or stand blender to whip the melted cheese mixture for about thirty seconds. Blend until frothy and light for the perfect foam consistency that can drizzle beautifully over the salad.

Plate and Serve:

Arrange the grilled romaine wedges on plates. Drizzle all over with generous spoonfuls of blue cheese foam. Add chopped chives or crispy toppings if you want.

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My favorite part is watching the blue cheese soften and whip into a foamy pillow right in the blender There is something so fun about transforming a strong cheese into a delicate drizzle My youngest son absolutely loves helping with the blending and feels like a chef every time

Storage Tips

This salad is best enjoyed right away while the lettuce is still a little warm and the foam is silky. However you can grill the romaine up to two hours ahead and store at room temperature loosely covered. If you need to save leftovers keep the grilled lettuce and foam in separate airtight containers in the fridge for up to one day. When ready to serve reblend the foam quickly if it separates and bring lettuce to room temperature for best texture.

Ingredient Substitutions

Try swapping in feta or goat cheese for the blue cheese if you prefer a milder flavor or have those ingredients on hand. Vegan cream and cheese alternatives also work well for a dairy free take. For added crunch toss on toasted nuts or seeds instead of bacon.

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Serving Suggestions

This charred salad pairs perfectly with a crisp white wine such as Sauvignon Blanc or a refreshing iced lemonade. Serve alongside grilled fish juicy steak or even veggie burgers for a complete meal. It is also a beautiful base for layering sliced avocado or chopped tomatoes.

Cultural and Historical Context

Charred romaine and grilled leafy salads are having a bit of a renaissance in modern American cuisine. The tradition of grilling greens goes back to rustic campfire cooking and Mediterranean meals but now you see innovative versions like this at restaurants everywhere. Blue cheese remains a time honored favorite for bold dairy flavor beloved in both America and Europe.

Recipe FAQs

→ How do you properly char the romaine lettuce?

Brush the cut sides of halved romaine with olive oil, season, and grill over medium-high heat for 2-3 minutes until lightly charred and just wilted. Avoid overcooking to maintain texture.

→ Can another cheese substitute blue cheese in the foam?

You can try gorgonzola or feta for a similar tang, but the distinct flavor of blue cheese pairs best with smoky romaine.

→ What tools are needed to create the cheese foam?

An immersion blender or regular blender is essential for creating a frothy, airy foam from the warmed cheese and cream mixture.

→ What are suitable garnishes for this salad?

Chopped chives or crispy bacon bits bring color and extra flavor. Cracked pepper or toasted nuts are also good options.

→ Is this dish suitable for vegetarians?

Yes, the salad is vegetarian when made with vegetarian-friendly blue cheese. Always check cheese labels to confirm ingredients.

→ What type of wine pairs well with this salad?

Sauvignon Blanc or any crisp white wine balances the creamy cheese and smoky romaine beautifully.