Grilled Romaine with Balsamic and Gorgonzola Dressing

Elevate your favourite grill recipes with this quick, easy summer salad recipe. The bitter edge of grilled romaine and rich complexity of aged balsamic vinegar make this an ideal side dish.

Balsamic Dressing:
¼ cup extra-virgin olive oil
3 Tbsp. balsamic vinegar
3 Tbsp. Gorgonzola, crumbled
6 leaves fresh basil, chopped
1 clove garlic, chopped
sea salt
black pepper, freshly ground

Grilled Romaine:
2 romaine hearts, halved lengthwise
Canola oil, for brushing

Garnish:
¼ cup Gorgonzola, crumbled
4 leaves fresh basil, torn

For the Balsamic Dressing:
In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 Tbsp. water. Blend until the dressing is creamy and the garlic and basil are finely chopped.

For the Grilled Romaine:
Preheat a grill or grill pan to medium heat.

Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1-3 minutes. Arrange on a platter cut-side up.

Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.

Makes 4 servings.