Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with homemade gorgonzola scallion dressing and crisp and refreshing heirloom cherry tomatoes. We rounded this dish out with a juicy grilled chicken breast.
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Prep the Vegetables
Preheat oven to 375 degrees or turn your grill to medium heat if you have one. Slice the romaine hearts in half through the root so the heart stays together during the cooking process. Chop the garlic. Thinly slice the green onions on a bias. Cut the cherry tomatoes in half.
Make the Dressing
Place the sour cream, mayonnaise, ½ the gorgonzola, garlic, ½ the green onions, and a pinch of salt and pepper into a bowl. Mix the ingredients to incorporate. Cover and reserve in the refrigerator.
Grill or Roast
Drizzle with oil and salt and pepper each side of the chicken breasts and romaine hearts. If grilling, grill the chicken on each side for 5-6 minutes or until chicken is browned and firm to the touch. Juices will run clear. When the chicken is finished cooking, place the romaine on the grill and cook on each side for 1-2 minutes or until slightly charred and romaine is beginning to wilt. If roasting, on separate baking sheets place the chicken and romaine. Roast chicken in the oven for 10-12 minutes or until browned and firm to the touch. Juices will run clear. When the chicken is finished cooking place the romaine in the oven and roast for 2-3 minutes or until beginning to brown and romaine is beginning to wilt.
Plate the Dish
Place the grilled or roasted romaine in the middle of the plate. Cut the chicken into thin slices and lay against the romaine heart. Top with gorgonzola chive dressing, heirloom cherry tomatoes, remaining gorgonzola cheese and green onions.
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