Recipe information
Total Time
1 hour 20 minutes
Yield
Makes 8 servings
Ingredients
Onions:
Salad:
Preparation
For onions:
Step 1
Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD: Can be made 1 day ahead. Cover; chill.
For salad:
Step 2
Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
Step 3
Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
Step 4
Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.
