SALADS – SEARED ROMAINE SPEARK WITH CAESAR DRESSING

By Coo1

GRILLING ROMAINE WITH LIGHT BRUSHING OF OIL BOOSTS ITS FLAVOR WHILE ADDING FEW CALORIES. FOR DRESSING, SWAP IN LOW-FAT MAYO FOR EGG YOLKS.

Ingredients

• 1/4 CUP LOW FAT MAYO
• 1/2 CUP RED WINE VINEGAR
• 4 CLOVES GARLIC
• 1 TB FRESH LEMON JUICE
• 2 TSP DIJON
• 1/2 TSP WORCESTERSHIRE SAUCE
• 1/4 TSP TABASCO
• 1/2 CUP PLUS 2 TB VEGETABLE OIL
• ANCHOVIES
• S&P
• 10 HEARTS OF ROMAINE, HALVED LENGTHWISE
• 10 SLICES CRUSTY PEASANT BREAD
• 3 OZ PARMIGIANO-REGGIANO, SHAVED

Preparation

Step 1

1. LIGHT GRILL. IN A BLENDER OR MINI FOOD PROCESSOR, BLEND MAYO With vinegar, garlic lemon juice, Dijon mustard, Worcestershire sauce and Tabasco With machine on, gradually add 1/2 cup of oil until Caesar dressing is creamy. Season with S&P , cover and ref.
2. Lightly brush the hearts of romaine with 1 TB of the oil and season with S&P. Grill over moderately high heat, turning once or twice, until lightly charred but still crisp, about 3 minutes.
3. Lightly brush the bread with the remaining 1 TB of oil. Grill turning once until toasted about 2 minutes.
4. Spread half the dressing on a large platter. Arrange grilled hearts of romaine on top and brush with remaining dressing. Garnish with cheese shavings and serve grilled bread alongside