Grilled Romaine Salad
Recipe courtesy of Karen Adler and Judith Fertig, adapted from BBQ Queens Big Book of Barbecue, published by Harvard Common Press, 2005
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Ingredients
- 2 heads romaine lettuce
- Extra-virgin olive oil
- Citrus Caesar Vinaigrette, recipe follows
- Parmigiano-Reggiano
- 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
Directions
Preheat a grill to medium-high.
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.
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Karen Adler and Judith Fertig, adapted from BBQ Queens Big Book of Barbecue, published by Harvard Common Press, 2005
Cooking Tips
More Recipes and Ideas
Orange and Blue Grilled Romaine Salad
Recipe courtesy of Claire Robinson
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Recipe courtesy of Alton Brown
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Recipe courtesy of Guy Fieri
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Orange and Blue Grilled Romaine Salad
Recipe courtesy of Claire Robinson