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Broiled "Grilled" Romaine Salad

I love the idea of grilled romaine, but I don't love the idea of setting off my apartment's fire alarm. Here's how to get the best of both worlds if you want a charred salad, but don't want to alarm your neighbors :)
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Prep Time:10 minutes
Cook Time:5 minutes
Course: Appetizer, Salad
Cuisine: American
Keyword: lettuce, romaine, salad, salad dressing
Servings: 4 servings

Ingredients

For the za'atar vinaigrette

  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • 1/2 tbsp honey
  • 1 tsp za'atar or italian seasoning blend if that's all you have!
  • 2 cloves garlic minced
  • salt & pepper to taste

For the salad

  • 2 large romaine hearts
  • 1 tbsp olive oil
  • 1 small shallot
  • 1/3 cup roquefort cheese
  • 1/3 cup walnuts
  • 1/4 cup dried cherries
  • salt & pepper to taste

Instructions

  • For the dressing, finely grate the garlic into a jar, add the remaining dressing ingredients and shake vigorously until a dressing forms. Set this aside.
  • Put your oven on the "high" broil setting.
  • Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. Brush each side with a light coating of olive oil.
  • Place the romaine hearts on a parchment lined baking sheet and broil for 2 minutes, then flip and broil the other side for 2 minutes. Keep an eye on them, this happens quickly. But they should come out looking slightly charred.
  • While the romaine is broiling, crumble the cheese, chop the walnuts and slice the shallot into thin pieces.
  • Once the romaine is out of the oven, use tongs to place the hearts on a serving platter.
  • Top generously with the walnuts, cherries, cheese and shallot. Add salt and pepper to taste and then top with the dressing.
  • Chop and serve!