How to make: Grilled Romaine with Honey Chipotle Vinaigrette
6 tablespoons red wine vinegar
1/4 cup honey
3/4 cup vegetable oil
1/2 teaspoon dried oregano
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 chipotle peppers in adobo sauce
2 small garlic cloves, roughly chopped
Simply spit the Romaine in half lengthwise, brush with oil, season with salt and pepper and place onto a hot grill. Let the romaine cook until the edges crisp up and take on a nutty flavor. Make sure to keep the lid open when you’re grilling for best results.
Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.
By: Chef Mark Kalix
Romaine lettuce holds up to the heat of a grill very well. Paired with a sweet and spicy dressing this is the perfect outdoor dining option for warm summer evenings.
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