Grilled Romaine Salad
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cup
Extra-Virgin Olive Oil1 clove
Garlic (minced)1 tbsp
Lemon Zest (grated)2 tbsps
Anchovy Paste1 tbsp
White Wine VinegarDirections:
1
Preheat a grill to medium-high
2
Rinse and pat dry the lettuce
3
Cut the 2 heads in half lengthwise
4
Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally
5
Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing
6
With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve
7
Place all ingredients in a pint jar with a lid
8
Secure the lid, then shake to blend
9
Store, covered, in the refrigerator for up to a week