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Grilled Romaine and Prosciutto Salad with Greeked-Out Gorgonzola

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Ingredients
 

For the Grilled Romaine and Prosciutto Salad

  • 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)
  • olive oil
  • thin slices of prosciutto (I grilled one per salad)
  • tomato grapes, halved, or vine-ripened tomatoes, chopped
  • Greeked-Out Gorgonzola (recipe follows)
  • chopped chives, basil, or parsley for garnish

For the Greeked-Out Gorgonzola Dressing

  • 1/4 cup olive oil
  • 3/4 cup (a 6-ounce cup) plain Greek yogurt (I use Chobani non-fat for this dressing)
  • 4 ounces blue cheese, crumbled
  • 1 teaspoon Worcestershire sauce
  • 2 garlic cloves, minced (if I'm in a hurry, I sometimes skip this)
  • kosher or sea salt and freshly ground pepper
  • 2 tablespoons fresh chives (optional but provide great added flavor)
  • buttermilk for thinning to desired consistency (can use regular milk or even water)

Instructions

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.

Notes

  • 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.
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