Grilled Romaine Salad

By Fresh2

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

Details

Servings 4
Preparation time 15mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

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 Reggiano-Parmigiano 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

CATEGORIES:

Lettuce

Appetizer

Salad Dressing

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