Tuesday, July 3, 2012

Grilled Romaine Salad

My husband thought I was nuts.  I told him repeatedly that I have seen grilled romaine many time on cooking shows, but he thought I was just being silly.  But as we were grilling tonight and had romaine in the fridge, I insisted.  I loved what the grill did to the lettuce.  It gave it this slight smoky char that was really something.  The dressing was great too.  The boy devoured his and the husband had to admit that he was wrong and that it was really great.  That was almost better than the meal;).

Grilled Romaine Salad
2    heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette (recipe below)
Parmigiano-Reggiano
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise.
Brush surface with olive oil and grill about 4 to 5 minutes total,
turning occasionally. Place each wedge on a salad plate and drizzle
with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a
vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano
over each salad and serve.

Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil

Place all ingredients in a pint jar with a lid. Secure the lid, then
shake to blend. Store, covered, in the refrigerator for up to a week.

No comments:

Post a Comment