Grilled Romaine Salad with Spicy Vinaigrette
Created by Melissa Cookston of Memphis BBQ Co.
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
Original Red Sauce
Servings:
4
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Ingredients
Vinaigrette
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
1/2 cup olive oil
3 tablespoons canola oil
1/2 cup white balsamic vinegar
1/2 teaspoon coarse ground black pepper
1 teaspoon kosher salt
2 tablespoons honey
1 tablespoon Dijon mustard
½ tablespoon chopped basil (optional)
Grilled romaine salad
2 hearts romaine lettuce, intact with stems
2 tablespoons olive oil
Kosher salt to taste
Fresh ground black pepper to taste
2 tablespoons shaved parmesan
1/4 cup fresh toasted croutons
Preparation
Vinaigrette
Pour olive oil and canola oil in a measuring cup and set aside. Add remaining ingredients to a large bowl and whisk together. Slowly drizzle in oil blend while whisking to make an emulsion. Place in a jar and reserve until serving.
Makes 1 1/3 cup dressing
Grilled romaine salad
Wash lettuce hearts, leaving whole, and allow to dry. Brush olive oil on outer leaves.
Place lettuce hearts on a hot grill until they are grill marked, but not wilted, about 1 ½ minutes. Rotate lettuce over and grill other side until you achieve grill marks. Remove from grill and cut off lettuce stems.
Serving Suggestion
Place 2-3 romaine leaves on a salad plate and sprinkle with salt, pepper, parmesan, and croutons as desired. Drizzle with vinaigrette and enjoy!
Makes 4 servings.