Charred Romaine Wedge Salad (Print Version)

Smoky romaine wedges topped with airy blue cheese foam for a crunchy, savory bite in minutes.

# What You’ll Need:

01 - 2 heads romaine lettuce, halved lengthwise

02 - 1 tablespoon olive oil

03 - Salt, to taste

04 - Black pepper, to taste

05 - 100 g blue cheese, crumbled

06 - 200 ml heavy cream

07 - 1 teaspoon lemon juice

01 - Preheat a grill or grill pan over medium-high heat.

02 - Brush the cut sides of each romaine half with olive oil and season with salt and black pepper.

03 - Place the romaine halves cut-side down on the grill. Char for 2 to 3 minutes until grill marks form and the lettuce is slightly wilted.

04 - In a small saucepan, gently heat the heavy cream over low heat until just warm.

05 - Add the crumbled blue cheese and lemon juice to the warm cream, stirring until the cheese is melted and the mixture is smooth.

06 - Using an immersion blender or a regular blender, blend the mixture until light and frothy to create the blue cheese foam.

07 - Arrange the charred romaine wedges on individual plates and generously drizzle with the blue cheese foam.

01 -

Uses just a handful of ingredients you probably already have
Quick and easy enough for a weeknight side or an impressive dinner party starter
Perfectly balances smoky grilled lettuce with creamy tangy blue cheese
The blue cheese foam stays light giving classic flavors a totally fresh texture

02 -

Grilled salads like this one offer more flavor and aroma than you ever imagined with such simple ingredients
Blue cheese foam can also be used as a dip for veggies or steak
High in satisfying protein and healthy fats perfect for a bold vegetarian meal

03 -

Always dry the romaine well right before grilling to avoid steaming and guarantee that perfect char
Do not rush the salad off the grill the best flavor comes from deep marks and lightly wilted edges
If your foam thickens as it cools blend it again with a splash of cream to bring back the airy texture