Welcome to Five Ingredient Friday! This is a new feature on Cook with Color. Every Friday I will post a recipe that requires five ingredients or less, excluding pantry items. Hope you enjoy!
Grocery
(yield: 2 salads)
1 heart of romaine
1 lemon
1 orange (I used a navel orange), peeled and sectioned
1 red onion
1 4 ounce container crumbled reduced fat feta or blue cheese
Pantry
Olive oil
Sea Salt
Pepper
Directions
Heat the grill to medium low. Wash the romaine hearts and cut in half lengthwise.
Cut lemon in half. Brush olive oil and half a lemon's worth of juice on cut sides of romaine.
Cut two 1/2 thick slices of red onion and brush with olive oil. Place onion slices on grill; cook until grill marks form, about 2-3 minutes.
Flip onions over and place romaine hearts on grill, cut side down, and grill for about 2-3 minutes.
Remove onions and romaine from grill; place romaine hearts, cut side up, one per plate. Squeeze the other half of the lemon over romaine; top with grilled red onion rings, orange sections and a generous pinch or two of cheese. Season with a light pinch of salt and pepper. Go easy on the salt if you use feta as feta is already salty - I skipped the salt altogether.
Note: I served the romaine with the stem intact. You may remove if you like before serving. I simply cut around the stem as I was eating - the stem is not too tasty!
You can easily double or triple this recipe. You will have enough red onion for up to six or eight servings, depending on the size of the onion, and enough cheese for about four to six servings, depending on how generous you are with it, so you need only multiply the other ingredients as desired.
Bon Appetit! Kelly
Photos by Kelly Waters
