The cover of the Tri-City Herald's Food & Wine section July 1 will feature tips on grilling pizzas. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Char-Grilled Hearts of Romaine with Goat Cheese and Pinot Grigio Vinaigrette
The little bit of char on the romaine gives it an enormous flavor leap. It's perfect for a summer salad.
Pinot Grigio Vinaigrette
1 1/2 cups Pinot Grigio
2 shallots, minced
2 teaspoons rice vinegar
Grated zest and juice of 1 lemon
3/4 cup olive oil
Kosher salt and freshly ground
3 hearts of romaine, halved lengthwise
Extra-virgin olive oil
4 ounces goat cheese, crumbled
1 cup garlic-flavored croutons
Prepare the vinaigrette:
In a small saucepan, bring wine to a simmer over medium heat; simmer until reduced by half. Add shallots, vinegar, lemon zest and lemon juice. Gradually whisk in olive oil, then season to taste with salt and pepper. Set aside.
Prepare a hot fire in your grill.
Brush cut side of romaine with olive oil. Place cut side down on the grill.
Grill for 3 to 4 minutes, or until outer lettuce leaves are charred and there are good grill marks on the cut side. (Do not close the grill lid or lettuce will wilt.)
Serve each half romaine sprinkled with crumbled goat cheese and croutons and drizzled with vinaigrette.
Tip: Do not trim the core of the lettuce, or several of the outer leaves will fall off.
From: 300 Big & Bold Barbecue & Grilling Recipes by Karen Adler and Judith Fertig.