Grilled Romaine Salad with Spicy 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.
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.
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