Post Feast Favorites: Seared Romaine Salad with Cranberry Vinaigrette

Jane Wilt Whitworth


½    cup whole berry cranberry sauce
2    tablespoons white balsamic vinegar
1    teaspoon dijon mustard
2-3    cloves garlic, chopped
¾    teaspoon kosher salt
¼    teaspoon freshly ground pepper
¼    cup olive oil

    In blender or food processor, blend first six ingredients, and then drizzle in olive oil and pulse to incorporate. Refrigerate to allow flavors to blend.


3-6    Romaine heads (depending on size – smaller heads will be two halves per serving, large heads will be one half)
    Olive oil
    Kosher salt
    Freshly ground pepper
    Sliced green onion tops
    Crumbled blue cheese
    Roasted shelled pumpkin seeds

    Preheat grill or grill pan over medium high heat.
    Cut romaine in half lengthwise, keeping the ends intact.
    Brush both sides of the lettuce with olive oil, and season with salt and pepper.
    Place the prepared romaine halves cut side down on the grill or pan. Press down and sear for 3 to 4 minutes until well browned. Flip and cook on the other side 2 to 3 minutes until browned and slightly wilted.
    To serve, place romaine half, cut-side up, on a plate and top with a sprinkling of green onion tops, pumpkin seeds, and blue cheese. Drizzle dressing over and serve.