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Grilled Romaine Salad
THE LOCAL PALATE, FOOD CULTURE OF THE SOUTH10Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 red onion (medium, finely diced)
- 1 tsp. Dijon mustard
- 1/2 cup red wine vinegar
- salt
- pepper
- 1 cup olive oil (plus extra for grilling)
- 4 heads romaine lettuce (outer leaves removed, trimmed, rinsed, and patted dry)
- 1/4 lb. guanciale (sliced into ¼-inch strips)
- 1 apple (honeycrisp or gala, cut into matchsticks)
- 1/4 lb. pecorino (Stagionato, or other firm Italian cheese)
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