Ingredients

• 1/4 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 3 tablespoons crumbled Gorgonzola
• 6 leaves fresh basil, chopped
• 1 clove garlic, chopped
• Kosher salt and freshly ground black pepper
• 2 romaine hearts, halved lengthwise
• Canola oil, for brushing
• 1/4 cup crumbled Gorgonzola, for garnish
• 4 leaves fresh basil, torn, for garnish

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Instructions

1. Watch how to make this recipe.
2. For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped.
3. For the grilled romaine: Preheat a grill or grill pan to medium heat.
4. Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.
5. Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.