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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,

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

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

and serve it all up atop grilled romaine

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

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

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

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

Meanwhile chop up the pear, cheese and pecans

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

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

Place all this yumminess on top of the warm romaine

and prepare to enjoy~

Print

Grilled Romaine Salad with Pears, Grapes Brussels & Bleu

A unique hot salad that's full of flavor
Course Main Course, Salad, Side Dish
Cuisine American
Keyword bleu cheese, Brussels sprouts, grapes, hot salad, pear, pecans, romaine lettuce
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2

Ingredients

  • 6 large romaine leaves
  • 1 ripe pear
  • 20 seedless red grapes
  • 10 Brussel sprouts
  • 1/2 cup pecan halves
  • 2 oz bleu cheese*
  • olive oil
  • salt and pepper

Instructions

  • Wash lettuce and grapes and pat dry
  • Chop the pear, pecans and bleu cheese
  • Cut stems off Brussels sprouts and cut in half
  • Place the sprouts and grapes on a foil or parchment lined baking sheet, drizzle with olive oil and season with salt and pepper
  • Roll sprouts and grapes around in oil and seasonings to coat
  • Roast in a 400 degree oven for 20-25 minutes until sprout begin to char
  • Heat a skillet to medium high and add a scant amount of olive oil
  • Add romaine leaves to skillet in batches, and cook 1-2 minutes per side, and set aside and keep warm
  • Add pears and pecans to skillet and saute in a little olive oil until pears soften
  • Add cooked sprouts and grapes to skillet, add cheese and stir to melt and combine
  • Place warm romaine leaves on plates and top with skillet mixture
  • Serve immediately

Notes

Romaine leaves can be brushed with olive oil and placed on a medium hot grill to char
*substitute sharp white cheddar for bleu cheese if desired or skip cheese and use a dash of creamy Italian, ranch dressing or favorite vinaigrette

Blueberries would be great in this salad too, warmed in the skillet with the pears, and of course crispy bacon would always be welcome!

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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