Grilled Romaine Salad - The Local Palate
To make vinaigrette, in a medium bowl, whisk together red onion, Dijon, red wine vinegar, salt, and pepper. Drizzle in olive oil slowly, whisking constantly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Ingredients
- ½ medium red onion, finely diced
- 1 teaspoon Dijon mustard
- ½ cup red wine vinegar
- Salt and pepper
- 1 cup olive oil, plus extra for grilling
- 4 heads romaine lettuce, outer leaves removed, trimmed, rinsed, and patted dry
- ¼ pound guanciale, sliced into ¼-inch strips
- 1 apple (honeycrisp or gala), cut into matchsticks
- ¼ pound Pecorino Stagionato (or other firm Italian cheese)
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