Recipe courtesy of Judith Fertig and Karen Adler

Grilled Romaine Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 4 servings
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2 heads romaine lettuce

Extra-virgin olive oil

Citrus Caesar Vinaigrette, recipe follows


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


  1. Preheat a grill to medium-high.
  2. 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 Parmigiano-Reggiano over each salad and serve.

Citrus Caesar Vinaigrette:

  1. 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.
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