Grilled Romaine with Barilotto Cheese (Recipes) - DeLaurenti - Specialty Food and Wine

Emulsify the EVOO, lemon juice, shallot, salt and pepper by whisking it in a bowl. This will be your dressing and your glaze for the lettuce and cheese. Brush (or spray) the Romaine quarters with vinaigrette then lightly salt them. Grill them on your really hot BBQ until you get good, dark char marks. Set Romaine aside and grill the cheese on both sides. Get good, dark char marks on the cheese - it won't melt, honest. Once grilled, plate the Romaine, sprinkle with dressing, crumble the cheese on top, sprinkle the nuts and tomatoes then dress lightly again. Serve warm. Stephen says a Greco di Tufo would be great with this and of course we all agreed.

Grilled Romaine with Barilotto Cheese
Serves 4 2 stalks Romaine lettuce, rinsed and quartered lengthwise – hearts only 8 Tbsp EVOO (Extra Virgin Olive Oil) 2 Tbsp lemon juice 1 shallot, finely chopped Kosher salt & pepper 1/2 cup Toasted hazelnuts, halved (buy them plain, cut in half, peel and toast in a pan with hazelnut oil) 1/4 lb Barilotto Cheese 2 Roma tomatoes, diced	It’s a classic salad with a twist. We hope you enjoy it. Emulsify the EVOO, lemon juice, shallot, salt and pepper by whisking it in a bowl. This will be your dressing and your glaze for the lettuce and cheese. Brush (or spray) the Romaine quarters with vinaigrette then lightly salt them. Grill them on your really hot BBQ until you get good, dark char marks. Set Romaine aside and grill the cheese on both sides. Get good, dark char marks on the cheese - it won't melt, honest. Once grilled, plate the Romaine, sprinkle with dressing, crumble the cheese on top, sprinkle the nuts and tomatoes then dress lightly again. Serve warm. Stephen says a Greco di Tufo would be great with this and of course we all agreed.
Posted by Pat on May 3, 2007 4:22 PM