Grilled Romaine, Endive, and Tomato Salad With Lemon-Basil Vinaigrette and Point Reyes Blue Cheese
Vinaigrette
4 teaspoons fresh lemon juice
2 tablespoons chopped fresh basil
1/2 cup sherry vinegar
1 1/2 cups extra-virgin olive oil
1 teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a blender or a food processor and blend well. Refrigerate for at least 5 hours.
Salad
4 large ripe tomatoes
4 heads Belgian endive
2 large heads romaine lettuce
1 small red onion, sliced thin
1/2 cup Point Reyes or other blue
cheese, crumbled
salt and pepper to taste
Heat grill to about 450 degrees and oil grate. Slice tops and bottoms off tomatoes, exposing seeds. Cut endive heads in half lengthwise; do not detach base. Remove thick outer leaves of romaine, trim tops a bit to neaten, then slice in half lengthwise; do not detach base. Season all with salt and pepper, then coat lightly with some of the vinaigrette. Grill tomatoes first, about 3 minutes on each side. Then grill endive about 1K minutes on each side; don’t let burn. Grill romaine about 1 minute, cut side only. To serve, place 1 romaine half off center on each plate; place 2 tomato halves next to it. Lay 2 endive halves crosswise on top. Garnish with red onion and blue cheese, then drizzle with vinaigrette. Serves 4.
