Grilling romaine lettuce is a subtle, but delicious way to spice up your salads! Using chilled romaine hearts, brush olive oil down one side of the lettuce, sprinkle with sea salt, and place on a hot grill until a nice char has developed. The result is sweet smoky deliciousness.
We topped ours with freshly grated parmigiano-reggiano, croutons, cracked black pepper, and homemade Caesar dressing (see below – my favorite recipe comes from Once Upon a Chef). I’d like to say that we paired this with something, but it was so good we just helped ourselves to seconds and called it dinner!
Here’s the recipe:
- 1 large romaine lettuce heart
- 2 tbsp olive oil
- sea salt
- parmigiano-reggiano, freshly grated
- freshly ground black pepper
- 2 small garlic cloves, minced
- 1 tsp anchovy paste (found near the tuna fish in the supermarket)
- 2 tbsp freshly squeezed lemon juice, from one lemon
- 1 tsp dijon mustard (I like the brand Maille)
- 1 tsp worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann's Real
- 1/2 cup freshly grated parmigiano-reggiano
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- Heat a grill over medium-high heat until hot. Slice romaine heart down the center, then brush olive oil down the flat side of romaine lettuce. Sprinkle with salt, then place the oiled side down on hot grill. Grill for 3-4 minutes, or until lettuce has a nice char.
- Remove romaine lettuce from grill and transfer to a plate. Top with caesar dressing, freshly grated cheese, croutons, and freshly cracked black pepper.
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, parmigiano-reggiano, salt, and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
- Caesar Dressing recipe courtesy of: http://www.onceuponachef.com/2010/08/caesar-salad-dressing.html