Grilled Romaine and Pear Steakhouse Salad
Ingredients
- 2 hearts of romaine lettuce - split lengthwise
- ¼ cup olive oil
- 1 ripe bosc pear
- 1 recipe homemade blue cheese dressing
- 1 cup candied walnut halves
- Salt and pepper to taste
Homemade Blue Cheese Dressing
- 5 oz blue cheese (divided 3 oz and 2 oz)
- 2 tbs buttermilk
- 4 tbs crème frâiche
- 3 tbs mayonnaise
- 1 teaspoon white wine vinegar
- 1 teaspoon apple cider vinegar
- ¼ teaspoon sugar
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon white pepper
- ⅛ teaspoon mustard powder
Candied Walnuts
- 1 cup walnut halves
- ¼ cup granulated sugar
- 1 tablespoon butter
- pinch of salt
Homemade Mayo** (optional)
- 3 egg yolks (room temp)
- 20 g Dijon mustard
- 10 g white wine vinegar
- Salt - pinch
- White Pepper - pinch
- 500 ml vegetable oil (a neutral oil)
- 15 g lemon juice
Homemade Crème Frâiche** (optional)
- 8 ounces heavy cream
- 1 ounce cultured buttermilk
Instructions
Grilled Romaine and Pear Salad
- Slice the pear thinly and set aside.
- Brush the romaine halves with oil and on a hot grill or griddle, grill the lettuce halves until you get a char on the edges. Remove and dress with the blue cheese dressing, pear slices, walnuts and some salt and pepper to taste.
Homemade Blue Cheese Dressing
- In a mixing bowl, mash 3 oz of the blue cheese with a fork to smooth it out a little bit.
- Add the rest of the ingredients and mix well. The remaining 2 oz of blue cheese should be crumbled on top of your salad, or whatever dish for which you are using the dressing.
Candied Walnuts
- Add all ingredients to a nonstick skillet over medium heat. Stir frequently. Heat until sugar has melted completely and coats walnuts (about 5 min).
- Remove from meat and pour onto a piece of parchment paper separating the nuts as much as possible. Allow them to cool before adding to salad.
Homemade Mayo** (optional)
- Mix the yolks, mustard, vinegar, salt and pepper with a whisk until thoroughly combined and begin to add the oil in a slow drizzle while whisking. Once thickened you can add the oil in an increasing rate. The oil is binding with the egg yolks (emulsifying) so be careful not to add the oil too quickly. Once all of the oil is added, whisk in the lemon juice.
- At this point, you can add a variety of flavorings to your mayonnaise. A few things that work well are cayenne pepper, almost any finely chopped fresh herb (like tarragon, thyme, or cilantro), or finely chopped zest of a citrus fruit.
Homemade Crème Frâiche** (optional)
- Combine ingredients in a plastic container or glass jar and let sit on the counter overnight (or up to 24 hours) until the texture is thick. This should happen within 18 hours but if it thickens slowly leave it out a little longer. Once it has set, store in the refrigerator for up to 2 weeks.
Nutrition
Calories: 300kcal
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