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Grilled Iceberg Salad
Grilled Iceberg Salad
Method

For the onions:

  • Combine the white wine vinegar, sugar, water, bay leaves, chili flakes and coarse salt in a medium pan. Place over medium heat and simmer until the sugar dissolves completely.
  • Cut the onions in a half, lengthwise and then each half into thin slices.
  • Add to the pan and stir to combine. Simmer for 2 minutes.
  • Remove from heat and set aside at room temperature for 1 hour so the onion can cool while in the marinade. Season with salt and pepper.

For the salad:

  • Light your grill or heat a grill pan over medium to high heat.
  • Combine the vinegar and mustard in a bowl. Add the olive oil gradually while whisking until the dressing starts to thicken.
  • Season with coarse salt and pepper. Add the 40 g of crumbled blue cheese and mix.
  • Brush the iceberg wedges with olive oil and season with coarse salt and pepper.
  • Grill for about 2 minutes, until the cut sides dry out. Careful not to burn them.
  • Serve with blue cheese dressing and top with onions and extra blue cheese.
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