Grilled Romaine with Pimento Cheese Dressing

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Pre-Notes

Alternately, you could use non grilled iceberg lettuce wedges, if you prefer.

Ingredients

Pimento Dressing

1. 1 (4 oz) jar diced pimentos
2. 4 oz sharp Cheddar cheese, shredded (1 c)
3. 1 c mayonnaise
4. 1/2 c buttermilk
5. 1 t Frank's Red Hot Sauce
6. 1/4 t kosher salt
7. 1/4 t freshly ground black pepper

Grilled Romaine Salad

8. 3 or 4 heads of romaine lettuce
9. olive oil for brushing
10. 1 c cherry tomatoes, halved

Instructions

Dressing

1. Drain pimentos, set aside 1 T pimentos for later use.
2. In a food processor, combine pimentos, Cheddar cheese, mayonnaise, buttermilk, hot sauce, salt, and pepper; blend 20 to 30 seconds or until smooth.
3. Add reserved 1 T pimento, and pulse 2 times or just until blended. Mixture should be slightly chunky.

Grilled Romaine Salad

1. Cut romaine heads in half lengthwise, brush lightly with olive oil.
2. Grill romaine until slightly charred.
3. Place each romaine half on a plate, top with some pimento dressing and a few cherry tomato halves.
4. Serve immediately.

Picture of Recipe