Barbecued Romaine Salad with Chili Vinaigrette

By cindyandmojo

Ingredients

• For the Vinaigrette:
• 2 ounces red wine vinegar
• 2 ounces olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• For the Salad:
• 1 head (about 1 pound) romaine lettuce
• 2 ounces Gorgonzola, blue or feta cheese, crumbled
• 1 ounce broken pecans or walnuts, toasted

Preparation

Step 1

FOR THE VINAIGRETTE:
In a screw-top jar, combine the vinegar, oil, garlic, salt, chili powder and pepper. Cover and shake well. Set aside.
FOR THE SALAD:
Cut the romaine lengthwise into quarters. To keep the leaves together, spear the wedges across with
metal or bamboo skewers. Grill over medium-hot coals. turning once, for 3-5 minutes, or till the lettuce is wilted and lightly charred.
Remove from the grill. Remove the skewers; trim off the bottom core of each lettuce wedge. Cut each wedge across into slices. Place the lettuce in a alarge salad bowl, add the cheese and nuts. Shake dressing; pour over salad. Toss salad, serve immediately.