The greens on this grilled romaine salad go straight on the grill. They’re dressed with white wine vinaigrette, tomatoes, croutons and blue cheese.
1 garlic clove, minced
2 tablespoons minced chives plus more for serving
2–1/2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 heads of romaine
2 slices thick country bread
1/4 cup crumbled blue cheese
1/2 cup cherry tomatoes, halved
Preheat a gas or charcoal grill to medium heat.
For the vinaigrette, combine the garlic, chives, white wine vinegar, salt and pepper. Slowly whisk in the olive oil.
Cut the romaine in half lengthwise leaving the root intact. Brush the romaine and bread with the vinaigrette. Grill until everything is lightly charred about 2-3 minutes per side. Tear the bread into smaller pieces.
Serve the romaine drizzled with vinaigrette and topped with blue cheese, tomatoes and chives.