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Grilled romaine salad with goat cheese baguette

Vinaigrette
4 oz. apple cider
2 oz. apple cider vinegar
2 tsp. whole grain mustard

 

Mix apple cider and apple cider vinegar together in a small sauce pan on low heat. Reduce to half.

Once mixture is reduced, remove from the heat and add the mustard, emulsifying the mixture.

 

Grilled Romaine salad Grilled Romaine Salad
Servings: 2 large servings
½ loaf French baguette
2 oz. Kalamata extra virgin olive oil
½ c. goat cheese, chevre
2 heads Romaine lettuce
2 oz. vinaigrette
2 oz. candied walnuts
salt and pepper to taste

 

Cut off top of French baguette. Brush lightly with oil and salt and pepper the bread; both sides. Grill until it is toasted or char it indoors over a cooling rack on top of a gas stove. Make sure to use a low heat. Keep rotating as you grill or char.

Thoroughly clean the Romaine leaves. Cut the ends off the Romaine heads and peel back the leaves until you get to a nice firm and green leaf. Toss them in olive oil, salt and pepper and then grill or char them at the same time as the baguette. Keep rotating as you grill or char.

When the baguette is done grilling or charring, spread some slightly warmed goat cheese on it (not melted, just slightly warm). When the Romaine is done grilling or charring, pour some of the warm vinaigrette over it.

For plating, place the Romaine lettuce down on a plate and then add the goat cheese baguette. Finish with a little salt and pepper. Garnish with candied walnuts and a drizzle of a nice balsamic vinaigrette.

 
 
 
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