Celebrity Chf Mark Kalix Logo
  • Black Facebook Icon
  • Black YouTube Icon
  • Black Instagram Icon

@ChefMarkKalix 

720-772-3415  

 

© 2019 by North Media

How to make: Grilled Romaine with Honey Chipotle Vinaigrette

Yield: 4

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

Share this recipe

 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.  

Recommended for you

Saffron Shrimp

Tapas restaurant inspired one pan saffron shrimp in tomato.

Cajun Roasted Pork Loin

This highly atomic and delicious pork loin is served well with red beans and rice.

Cuban style potato salad

Old fashioned potato salad with the flavors of a cuban sandwich.

Bruschetta with Ricotta and Peperonata

Brightly colored peppers and tomatoes make this dish a beautiful Italian antipasto.