Grilled Romaine Lettuce Stuffed with Blue Cheese and Anchovy Dressing
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Romaine lettuce is the same variety native to Greece used in the traditional Caesar salad recipe. Its beneficial properties have been known since ancient times, and its leaves were originally used as a medicinal herb. This is logical, as this wonderful salad, while low in calories, is rich in numerous vitamins, microelements, and even amino acids. Today, it is considered one of the most versatile vegetables and is used in a wide variety of dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Romaine lettuce
- 3 heads of romaine lettuce, halved lengthwise, washed and dried
- Olive oil, for mixing
- 1 lemon, squeeze the juice
- 20 fresh basil leaves, washed and dried
- 1 cup crumbled blue cheese, for garnish
Dressing with anchovies, capers and garlic
- 1 tbsp lemon juice
- 1 tbsp sherry vinegar
- 1 teaspoon capers
- 1 teaspoon of salt
- 6 cloves garlic, peeled
- 1 tbsp Worcestershire sauce
- 0.5 tsp hot sauce, for example, Tabasco
- 6 anchovy fillets and 0.5 tsp of oil from them
- 0.5 - 3/4 cup olive oil
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Recipes with similar ingredients: romaine lettuce, blue cheese, lemon juice, sherry vinegar, Worcestershire sauce, hot sauce, Anchovies, capers, basil
Cooking the dish according to the recipe:
- Light the grill to medium heat.
- RefuelingIn a blender, combine the lemon juice, sherry vinegar, capers, salt, and garlic. Blend until smooth. Add the Worcestershire sauce, hot sauce, anchovies, and 1/2 cup olive oil. Blend until smooth. Taste for seasoning. Add the remaining olive oil if needed.
- In a large bowl, toss 4 romaine lettuce halves with a drizzle of olive oil and season with salt. Place them on the grill in a single layer and grill for 3 minutes. Flip and grill for another 3 minutes on the other side; the lettuce should still feel slightly warm and tender. Transfer the halves to a large serving platter. Spoon a little dressing over each.
- On a flat surface, finely chop the remaining romaine lettuce and transfer it to a medium bowl. Add the remaining dressing, a squeeze of lemon juice, and basil leaves. Toss to coat the salad.
- Top grilled romaine lettuce shells with some shredded, dressed lettuce. Garnish with crumbled blue cheese and serve immediately.
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