Recipe Box, Grilled Romaine Salad with Pears, Grapes, Brussels & Bleu

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In the summer time I love to make some kind of wild and crazy salad for dinner,

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like this one inspired by a side dish from the Cookie Rookie, Pear and Bleu Cheese Roasted Brussels Sprouts

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I decided to add some grapes, and roast the sprouts and the grapes in the oven

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and serve it all up atop grilled romaine

Grilled Romaine salad 2 thepaintedapron.com

If  you’ve never had grilled romaine, you’ve got to try it!

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My grill guys were absent so I just got a little char on mine using a hot skillet and a drizzle of olive oil

grilled romaine lettuce thepaintedapron.com

You can’t believe how much flavor the heat gives the lettuce, all it needs is a little salt and pepper

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Put the grapes and sprouts on a foil lined baking sheet, drizzle with olive oil, season with salt and pepper

Toss to coat and pop in a 400 oven for about 20-25 minutes, until sprouts are done and have some dark, crispy edges

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Meanwhile chop up the pear, cheese and pecans

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Put the pears and pecans in a skillet over medium heat and cook for  3-5 minutes until pears start to caramelize and nuts are just fragrant

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Now add the roasted sprouts and grapes with the cheese and stir to incorporate everything and start the cheese melting

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Place all this yumminess on top of the warm romaine

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and prepare to enjoy~

grilled romaine with pears & bleu thepaintedapron.com

grilled romaine salad 3 thepaintedapron.com

Grilled Romaine with Pears, Grapes, Brussels & Bleu

  • Servings: 1
  • Print

3 large romaine lettuce leaves, washed and patted dry

1/2 ripe pear

small bunch seedless red grapes, washed and cut in half

8 brussels sprouts, washed, stems cut off,  and halved

8-10 pecan halves

1 oz bleu cheese

olive oil

salt & pepper

Place the brussels sprouts and grapes on a foil lined baking sheet and drizzle with olive oil.  Season with salt and pepper and toss everything around with your fingers to coat.  Roast in a 400 degree oven for 20-25 minutes until sprouts are done and beginning to blacken at the edges.  Meanwhile chop the pear, pecans, and cheese.

Heat a skillet on medium high and add a scant amount of olive oil.  Add romaine leaves* and cook 1-2 minutes per side until they begin to char.   Set aside and saute the pear and pecans in a tiny drizzle of olive oil.   When the sprouts and grapes are done add them to the skillet along with the cheese and stir everything to combine and begin melting the cheese.

Place the warm romaine leaves on a plate and top with remaining ingredients.  Season with additional salt and pepper if desired

*Or lay romaine leaves on a hot grill for even more flavor

warm summer salad thepaintedapron.comBlueberries would be great in this salad too, warmed in the skillet with the pears, and of course crispy bacon would always be welcome!

roasted brussel sprouts salad

Dinner for one doesn’t have to be a bowl of cold cereal,  with this warm, satisfying and healthy salad, you’ll be dining like you’re having a dinner party!

Enjoy!

note: the fish plates recently swam in from Home Goods

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Comments
12 Responses to “Recipe Box, Grilled Romaine Salad with Pears, Grapes, Brussels & Bleu”
  1. Judy Pimperl says:

    Looks delicious….and beautiful! I’ll have to try it.

    Like

  2. Jenna, my hubby loves brussel sprouts, but I’ve run out of ideas of how to serve them. This sounds delicious! He will be you newest fan!

    Like

  3. Lynn says:

    I have not grilled romaine… Might just keep that in mind:@)

    Like

  4. Awesome! I will be trying this soon.

    Jonna @ Lovely Rubbish

    Like

  5. Mary says:

    Love your grilled salad and ingredients Jenna! I tried grilled romaine once and it was not a success but I’m inspired to try it again 🙂

    Like

  6. Miz Helen says:

    Jenna,
    What a great summer salad from the grill, I love the combination. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
    Come Back Soon!
    Miz Helen

    Like

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  1. […] start with this Grilled Romaine Salad from The Painted Apron.  This sounds so unique, and I definitely like all of the […]

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