Grilled Romaine Lettuce Salad with Pine Nut Vinaigrette
Grilled Romaine Salad is a great way to serve a Summer side dish. With Pine Nut Vinaigrette and grilled asparagus, all you need is some grilled steak, or grilled scallops ... or both.
Combine shallot, lemon zest and juice, and vinegar in a food processor and whirl for about 30 seconds.
With food processor running, slowly drizzle in olive oil, then add salt/pepper/pine nuts. Process until fairly smooth but a few pieces of pine nut are still visible, about 1 minute. Drizzle over warm asparagus/romaine salad. Set aside.
Light grill and heat to 500, turn down and set final temperature at 350 degrees. Brush romaine and asparagus with olive oil. Place asparagus on a grill pan and cook, tossing, for 5 minutes. Add romaine lettuce and cook until leaves are browned and lettuce is just starting to wilt.
Place on a platter and drizzle with vinaigrette. You can slice up the vegetables if you'd like for an alternate presentation. Add a pop of color with hard boiled eggs and cherry tomatoes.
Notes
You can also purchase a package of romaine hearts at the grocery store. Just cut them in half and follow the directions above.