Broiled Romaine with Pecans and Cranberry Vinaigrette


broiled-romaine-pecan-saladShopping the local farmers’ market means we bring home more fresh fruits and vegetables than we currently know what to do with, so we were on a mission to find a new way to serve up one of our family’s favorite lettuce, Romaine.

As it turned out, about a year ago when at our local grocery store, Publix, I picked up a copy of their new magazine called, FamilyStyle, and the very first issue had some great recipes, including one for Romaine Wedges with Pecans and Cranberry Vinaigrette.

While I would not have thought to put fresh lettuce under the broiler in my kitchen, the salad was fantastic.

Here is the recipe:


    3/4 Cup cranberry juice
    1/4 Cup balsamic vinegar
    2 Garlic cloves, minced
    1 Teaspoon sugar
    1 Teaspoon snipped thyme
    1 Teaspoon grated ginger
    1/2 Teaspoon salt
    1/4 Teaspoon black pepper
    1/2 Cup olive oil
    4 Hearts of Romaine, cut in half lengthwise
    1 Cup shredded Romano cheese
    3/4 Cup chopped pecans

First, I must admit we rarely follow a recipe as specified and this tasty dish was certainly no exception to the rule.

I prefer creamy salad dressings to the vinaigrette styles, however when my husband and I discussed this dish we agreed either dressing would be fabulous, so he as usual made up his own concoction with:

-Cranberry juice
-raspberry balsamic vinegar
-olive oil
-and a variety of assorted spices

In a blender, combine the first eight ingredients (or use your own) and mix well. With the blender running slowly add the oil in a thin stream. Set aside.

Preheat broiler and line a baking sheet with aluminum foil.
Lay Romaine halves, cut side up on the foil.
Sprinkle with cheese and broil about two minutes, or until cheese is slightly browned and the lettuce wilted.
Top with pecans.
Salt and pepper to taste if desired (we did not).
Drizzle with the cranberry vinaigrette and enjoy!