Grilled Romaine Caesar Salad
Makes 4 servings
1 large head romaine lettuce,
fine kosher or sea salt and freshly ground black pepper to taste
Citrus Caesar Vinaigrette (recipe follows)
shaved Parmigiano-Reggiano for garnish
Prepare a medium-hot fire in a grill.
Brush the romaine with olive oil and season with salt and pepper. Grill on the flat cut sides, turning once, until browned and sizzled on the outside and warm in the middle, 4 to 6 minutes total.
Place each grilled wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette (recipe below), or your own favorite Caesar dressing. With a vegetable peeler, shave some Parmigiano-Reggiano cheese over each salad and serve.
Citrus Caesar Vinaigrette
This has more citrus and less garlic than the traditional Caesar dressing and is wonderful on salads or on vegetables, fish, shellfish, chicken, or pork, before or after grilling.
Makes about 1 cup
2/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
1 tablespoon grated lemon zest
1 clove garlic, minced
Combine all the ingredients in a small jar with a tight-fitting lid. Cover and shake to blend. Store in the refrigerator for up to 1 week.