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Grilled Romaine With Goat Cheese, Dried Cranberries and Pecans

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“An easy but elegant and very tasty salad when you are grilling for dinner. For best results, slice the goat cheese and freeze in advance.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the leafy ends of the romaine and cut in half lengthwise.
  2. Using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt and pepper.
  3. Grill lettuce over direct heat for 1-2 minutes per side, until lightly grill marked. Remove from grill and put onto serving plates or bowls.
  4. Mix balsamic vinegar with water in a microwaveable bowl and add dried cranberries. Microwave on high for 30 seconds and let stand for at least 10 minutes.
  5. Toast pecans carefully in a dry pan over low heat until golden brown and fragrant. Set aside.
  6. Add salt and pepper to plain breadcrumbs and spread on wax paper or a baking sheet.
  7. Heat 2 tablespoons olive oil in a nonstick pan until very hot.
  8. Dip each slice of goat cheese in beaten egg, coat with breadcrumbs and add to the hot oil. Fry until golden brown on both sides and remove from pan, placing 2 slices on each romaine half.
  9. Add the balsamic vinegar and cranberry mixture to the oil remaining in the pan and stir to combine and heat through. Pour mixture evenly over the 4 romaine halves. Top with toasted pecans and serve.

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