Salad of Grilled Romaine, Red Peppers & Manchego Cheese with Sherry Vinaigrette

Category: 
Salads

Courtesy of Meredith Bethume
Photography by Jody Horton

Super easy

Salad of Grilled Romaine, Red Peppers & Manchego Cheese with Sherry Vinaigrette

Ingredients

For 4 Person(s)

Cream

  • For the vinaigrette:
  • 2 tablespoons minced shallot
  • 2 tablespoons sherry vinegar
  • 1/4 teaspoons salt
  • 1/2 teaspoons freshly ground black pepper
  • 6 tablespoons olive oil
  • For the salad:
  • 2 hearts of romaine
  • 1 red bell pepper
  • Olive oil
  • 2 ounces Manchego cheese, cut into shards

Salad of Grilled Romaine, Red Peppers & Manchego Cheese with Sherry Vinaigrette Directions

  1. Light a gas or charcoal grill. In a small bowl, combine the shallot, vinegar, salt and black pepper. Let stand for at least 15 minutes, then slowly whisk in the oil. Set aside.
  2. Cut each heart of romaine and the pepper in half, lengthwise (the root will keep the romaine together). Seed the pepper, then lightly drizzle the cut sides of the romaine and pepper with olive oil.
  3. Cook the pepper halves on a hot grill until soft, then remove to a plate to cool. Grill the romaine hearts, cut-side down, for 2 to 5 minutes, until seared. When cool enough to handle, chop the red pepper into strips. Sprinkle the seared romaine, cut-side up, with red pepper strips and shards of the cheese. Dress with the sherry vinaigrette and serve.

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