Grilled Romaine Salad with a Creamy Madagascar Black Peppercorn Dressing
You’ll need a fork and knife for this salad! It’s as delicious as it is pretty. The dressing is creamy yet light, with a pleasant, peppery flavor coming through from our Madagascar black peppercorn infused olive oil.
If you already plan to have the grill (or grill pan) going for your main dish, this is the perfect side dish!
See also: Recipe Roundup: Madagascar Black Peppercorn Olive Oil
Grilled Romaine Salad with a Creamy Madagascar Black Peppercorn Dressing
You’ll need a fork and knife for this salad! It’s as delicious as it is pretty. The dressing is creamy yet light, with a pleasant, peppery flavor coming through from our Madagascar black peppercorn infused olive oil. If you already plan to have the grill (or grill pan) going for your main dish, this is the perfect side dish! Serves 4 to 6.
Ingredients
For the salad:
- 2 Romaine hearts washed, dried and halved lengthwise
- Cooking oil for brushing (such as grape or avocado)
- Cherry tomatoes halved
- Shredded Parmigiano Reggiano
- Chopped chives
- Sliced shallot
- Chopped bacon optional
For the dressing:
- 6 Tbsp Sigona’s Madagascar black peppercorn olive oil
- 2 ½ Tbsp plain Greek yogurt
- 1 ½ Tbsp lemon juice
- 2 tsp white wine vinegar
- 2 tsp Dijon mustard
- 1 clove garlic chopped
- About 1/4 tsp salt to taste
- A few leaves of fresh Italian parsley chopped
Instructions
- For the salad: Preheat a grill or grill pan over medium heat. Brush all sides of the Romaine with cooking oil. Add the lettuce to the grill, cut side down, and allow to cook about 2 to 3 minutes on each side, flipping once, or until grill marks appear and lettuce is slightly wilted.
- Transfer from the grill to a serving tray or individual plates. Drizzle a tablespoon or two of the dressing over the halves and garnish equally with desired toppings. Serve any remaining dressing on the side.
- For the dressing: In a blender or food processor, blend together all the dressing ingredients until emulsified. If dressing is prepared before the lettuce is grilled, whisk or blend again before serving. If it is chilled, allow it to sit at room temperature for about 10 minutes so the oil is easier to blend.
Tried this recipe?Let us know how it was!
