Your last cookout of the season is just around the corner. Impress your guests with this Grilled Romaine and Stone Fruit Salad. The Feta Spread is the perfect complement for a delicious combination of flavors and textures. Let the heat of the grill bring out new flavors as you enjoy this delightful dish!
Ingredients
- 2 romaine hearts, cut lengthwise
- 2 ripe nectarines, cut in half lengthwise with pits removed
- Juice and zest of 1 lemon
- Kosher salt and cracked black pepper
- 1/2 cup feta cheese
- 1/2 cup cream cheese
- 1/2 cup toasted pine nuts
Dressing
- Juice of 1 small orange
- Juice and zest of 1 lemon
- 1/2 small shallot
- 1 large clove of garlic
- 1/2 cup olive oil
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
Directions
In a food processor, with a sharp blade attachment, pulse the orange juice, lemon juice, red pepper flakes, shallot, garlic, and salt until combined. Add olive oil, and blend until smooth. Set aside.
In the same food processor bowl, combine cream cheese, feta, lemon zest, lemon juice, and a pinch of salt. Blend until the mixture resembles a thick frosting-like texture. Set aside.
Preheat your Alfresco grill to high heat. Brush the romaine hearts and nectarines with olive oil and sprinkle with salt and pepper. Place all lettuce and nectarines flat side down on the hot grill until grill marks appear (about 3 minutes total). Once nectarines have cooled, roughly dice them and set aside.
On a large platter, spoon the feta spread and nestle the grilled romaine hearts into it. Top with diced grilled nectarines, toasted pine nuts, and drizzle with the citrus vinaigrette.
Serves 4.
Original recipe and image from Alfresco, by Skylar Thomson
