Name: Grilled Romaine Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 2 heads romaine lettuce; Extra-virgin olive oil; Citrus Caesar Vinaigrette, recipe follows; Parmigiano-Reggiano; 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 Parmigiano-Reggiano over each salad and serve.

Citrus Caesar Vinaigrette:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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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Grilled Romaine Salad

Citrus Caesar Vinaigrette:

Citrus Caesar Vinaigrette:

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