Grilled Romaine
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1clove garlic, peeled and minced
- 6anchovy fillets, rinsed and minced
- 2teaspoons mayonnaise
- 2teaspoons Dijon mustard
- ½cup extra-virgin olive oil
- 2tablespoons cider vinegar
- Kosher salt and black pepper to taste
- 2tablespoons extra-virgin olive oil
- 2heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
- ½cup grated Parmesan
For the Dressing
For the Salad
Nutritional analysis per serving (4 servings)
461 calories; 42 grams fat; 8 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 12 grams protein; 897 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Step 2
Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
- Step 3
Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.
Private Notes
Comments
For a week-night prep I made this on the stovetop using my cast-iron skillet pre-heated to very hot and coated with a little vegetable oil. Then, taking it off the heat I brushed the dressing on, added cheese, and covered the skillet for a bit. Really good. Kind of a takeoff on the Caesar without the croutons (which might make a good addition!.)
My wife said make this.
I said really?
Yes.
Hmmmm. Okay.
I did.
Not sure whom to thank more, my wife or Sam Sifton.
Sorry Sam. Wife always wins.
But truly a surprisingly good little recipe.
instead of croutons you can put it over a slice of grilled bread rubbed with garlic
Little Gem Romaine works very well. Smaller size is easier to work with on the grill.
I made per recipe but used crumbled blue cheese instead of parmigiana cheese. And topped with pecans. Similar to what I had at restaurant in New Orleans. Yummy
I simply use olive oil and salt and pepper. Shake in a ziplock and throw in the grill. I toast pine nuts and add when finished. It’s fabulous. I will have to try the dressing though, sounds delicious.
Advertisement