Cooking Intuitively – LisaLee Went For It

September 28, 2011 | By More

From LisaLee: "I changed this abit.....below recipe with my changes "

Me & LisaLee

THANK YOU!  LisaLee for your response to the “Life Has No Recipe to Follow” blog posting. This sounds yummy wonderful. Another great reminder to be open to change and mix things up abit -we can find amazing gifts and masterpieces. Thanks for sharing your personal flair!

Grilled Romaine With Goat Cheese, Dried Cherries and Almonds

  • Prep Time: 15 mins
  • Total Time: 25 mins
  • Servings: 4

About This Recipe

“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.”


    • 2 heads romaine lettuce (enough to serve 2 leafs per person)
    • 8 slices goat cheese, about 1/2 ‘ thick ( best if sliced and frozen in advance)
    • 1/2 cup dry breadcrumbs (add in lemon pepper)
    • 1 eggs, beaten with 1 tablespoon water
    • 1/2 cup dried cherries
    • 1/4 cup sliced almonds
    • 1/2 cup balsamic vinegar
    • 1/4 cup water
    • 4 tablespoons extra virgin olive oil, divided
    • salt and pepper and Lemon pepper


  1. Trim some of the non leafy ends of the romaine off
  2. Using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt
  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 Cherries. Microwave on high for 30 seconds and let stand for at least 10 minutes.
  5. Toast almonds carefully in a dry pan over low heat until golden brown and fragrant. Set aside. (or just use without toasting)
  6. Add salt and lemon pepper to plain no seasoned breadcrumbs and put in bowl.
  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 with cherries to the oil remaining in the pan and stir to combine and heat through. Pour mixture evenly over the 4 romaine halves (or to taste not to much). Top with toasted almonds and serve.


Category: Flair by You

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