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Grilled Romaine With Creamy Blue Cheese and Grilled Crouton 

This is a dish everybody needs to try, especially if you’re a salad lover. Grilling the lettuce brings out flavors that you won’t get from you basic cold salad. Paired with the blue cheese dressing and crunchy croutons these wedges will be a great addition to any steak dinner.

Blue cheese dressing:
2 ounces blue cheese crumble, plus 2 tablespoons for plating
1 cup mayonnaise
1/4 cup sour cream
3 tablespoons half and half
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
3 dashes Tabasco

Grilled croutons:
Crusty sourdough bread, thick slices
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt, to taste

Romaine lettuce:
2 heads romaine lettuce, halved lengthwise
Chives, finely sliced
Olive oil

Directions for Blue Cheese Dressing:
Add 2oz of blue cheese, Mayo, sour cream, half and half, garlic powder, Worcestershire, black pepper and Tabasco to a food processor or blend. Pulse until dressing is smooth. Transfer to bowl, cover and refrigerate.

Directions for Romaine Lettuce:
Preheat grill to medium high heat. While grill is getting hot let’s prepare the lettuce.

Drizzle olive oil on both sides of lettuce. Transfer lettuce to grill grates cut side down and lightly brown for about 1 minute. Grill lettuce on other side for another 30 more seconds. Remove lettuce and transfers to plate. Drizzle lettuce with blue cheese dressing, top with croutons and chives and remaining blue cheese crumbles.

Directions for Grilled Croutons:
In a small bowl combine olive oil, Italian seasoning, garlic powder, onion powder. Brush all sides of bread with olive oil mixture. Season wit salt. Grill bread on both sides until golden brown. Roughly chop bread into smaller pieces. Set aside.

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