Hearty romaine hearts hold up to the heat of the grill, giving this salad a unique smoky crunch.
Grilled Romaine with Peaches
2015-06-24 23:24:49
Yield: 6 servings
Dressing
- 1 cup loosely packed cilantro leaves
- 1⁄2 cup nonfat Greek yogurt
- 1⁄4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon rice wine vinegar
- 1 small clove garlic, chopped
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon ground black pepper
Salad
- 5 romaine hearts, halved lengthwise
- 2 peaches, cut into thin wedges
- Pickled Red Onions (recipe follows)
Instructions
- FIRST In the work bowl of a food processor, pulse cilantro, yogurt, olive oil, lime juice, vinegar, and garlic until smooth. Season with salt and pepper; set aside, or refrigerate until ready to serve.
- NEXT Preheat grill to medium heat (300 to 350°). Grill romaine, cut side down, until lightly charred, 1 to 2 minutes per side.
- LAST On a serving platter, arrange grilled romaine; top with peaches and Pickled Red Onions. Drizzle with dressing just before serving.
Taste of the South https://www.tasteofthesouthmagazine.com/
Pickled Red Onions
2016-08-19 20:06:26
Serves 6
Ingredients
- 1⁄2 large red onion, thinly sliced
- 2⁄3 cup distilled white vinegar
- 1 teaspoon sugar
- 1⁄4 teaspoon kosher salt
Instructions
- FIRST Combine onion, vinegar, sugar, and salt in a medium bowl. Microwave 30 to 40 seconds. Let stand at room temperature at least 1 hour.
Taste of the South https://www.tasteofthesouthmagazine.com/
