Grilled Romano Salad Stuffed With Blue cheese with anchovy dressing

Romano salad – the same variety native to Greece, which is used in a traditional Caesar salad recipe. About its beneficial properties was known in ancient times and its leaves were originally used as a medicine. This is quite logical, since this a wonderful salad with its low calorie content is rich in many vitamins, minerals and even amino acids. Currently It is considered one of the most versatile products and is used in cooking a variety of dishes. Share with friends: Time: 55 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Romano salad

• 3 heads of romano salad, cut in half lengthwise, wash and to dry
• Olive oil to mix
• 1 lemon squeeze juice
• 20 leaves of fresh basil, rinse and dry
• 1 tbsp. crumbled blue cheese for decoration

Dressing with anchovies, capers and garlic

• 1 tbsp. l lemon juice
• 1 tbsp. l sherry vinegar
• 1 tsp capers
• 1 tsp salt
• 6 garlic cloves, peel
• 1 tbsp. l Worcestershire sauce
• 0.5 tsp spicy sauce, for example, Tabasco
• 6 anchovy fillets and 0.5 tsp. oils from them
• 0.5 – 3/4 Art. olive oil

Recipes with similar ingredients: romaine lettuce, blue cheese, lemon juice, sherry vinegar, Worcestershire sauce, spicy sauce, Anchovies, capers, basil

Recipe preparation:

1. Light the grill to medium heat.
2. Dressing: in a blender mix lemon juice, sherry vinegar, capers, salt and garlic. Punch until smooth. Add Worcestershire and spicy sauces, anchovies and 0.5 tbsp. olive oil, mix until smooth. Try on spices. If a if necessary, add the remaining olive oil.
3. In a large cup, mix 4 halves of Romano salad with a little olive oil, salt. Put them on grill in one layer and sauté for 3 minutes. Flip and cook on the other side for another 3 minutes .; the salad should be felt slightly warm and tender. Transfer halves to large serving dish. Spoon each of them with a small spoon. refueling amount.
4. On a flat surface, finely chop the remaining Romano salad and pour it into a medium-sized bowl. Add the remaining dressing, some lemon juice and basil leaves. Shuffle to coat the salad with the mixture.
5. In the “shells” of grilled romano salad, put some chopped salad dressing. Decorate crumbled blue cheese and serve right away.