Grilled Romaine and Prosciutto Salad with Greeked-Out Gorgonzola


I don’t cook a lot of red meat, but flank steak is one meal that I enjoy for both is ease of preparation and great flavor.  Plus, it’s inexpensive compared to many other cuts of beef and I like what I can do with the leftovers.  When I first served this grilled romaine salad with our favorite flank steak recipe, it occurred to me that this is the perfect package for company.  How easy is it to flash grill some romaine lettuce chunks and strips of prosciutto, then top with the dressing prepared earlier while my husband tends to the flank steak?

The answer:  incredible easy!  While this meal is very basic at it’s core, with a few interesting twists it becomes rather glamorous.  The key is to place the romaine, cut-side down, on a very hot grill just long enough to sear it.  I grilled this romaine for all of a minute and a half.  The prosciutto took about a minute, and just a little crispy prosciutto goes a very long way in the flavor department.  It pairs beautifully with the gorgonzola, too.  Add a side of cornbread or homemade zucchini bread and you have the perfect plate.

For the flank steak recipe I prepared with this salad, click HERE.  As another option, grilled chicken would pair beautifully with this salad.  Icing on the cake?  Hardly any dishes to wash!

Grilled Romaine and Prosciutto Salad with Greeked-Out Gorgonzola
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For the Grilled Romaine and Prosciutto Salad
  1. romaine lettuce heads, cut in half lengthwise (1/2 head per person--I often buy the organic 3-packs and the heads are typically fairly small)
  2. olive oil
  3. thin slices of prosciutto (I grilled one per salad)
  4. tomato grapes, halved, or vine-ripened tomatoes, chopped
  5. Greeked-Out Gorgonzola (recipe follows)
  6. chopped chives, basil, or parsley for garnish
For the Greeked-Out Gorgonzola Dressing
  1. 1/4 cup olive oil
  2. 3/4 cup (a 6-ounce cup) plain Greek yogurt  (I use Chobani non-fat for this dressing)
  3. 4 ounces blue cheese, crumbled
  4. 1 teaspoon Worcestershire sauce
  5. 2 garlic cloves, minced (if I'm in a hurry, I sometimes skip this)
  6. kosher or sea salt and freshly ground pepper
  7. 2 tablespoons fresh chives (optional but provide great added flavor)
  8. buttermilk for thinning to desired consistency (can use regular milk or even water)
For the Grilled Romaine and Prosciutto Salad
  1. Brush cut sides of the romaine lettuce lightly with olive oil, or spray with an olive oil mister.  Place romaine halves, cut-side down, on hot grill just long enough to sear and create grill marks (about a minute or two).  At the same time, place the prosciutto on the grill and cook until crispy but not burned, about a minute.  Remove to platter.  Crumble the prosciutto and top the romaine halves with dressing, tomatoes, and crisp prosciutto.
For the Greeked-Out Gorgonzola Dressing
  1. In a large bowl, whisk together the oil, yogurt, Worcestershire, garlic, and salt and pepper, to taste.  I use about a half teaspoon of salt and a few grinds of the pepper mill.  Stir in the blue cheese and chives, then add a little buttermilk to reach your preferred consistency.  Three tablespoons of buttermilk creates a a consistency I like. Cover and refrigerate at least 1 hour before serving.
  1. Gorgonzola is merely one variety of blue cheese.  You may use Gorgonzola, Roquefort, Stilton, Maytag or any variety you like.  Your favorite pre-crumbled, grocery store brand will work just fine, too.
The Fountain Avenue Kitchen

This recipe has been shared with Amee’s Savory Dish and her collection of Fit and Fabulous recipes.







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  1. Pingback: The Fountain Avenue Kitchen – Gorgonzola Tomato Salad

    1. Ann

      Thank you, Melissa! I bet the figs were fantastic with the Gorgonzola. I love it! By the way, in a pinch, I tried the dressing as a pasta sauce tonight and it worked beautifully: )

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