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lorik

Grilled Romaine with Corn and Creamy Anchovy Vinaigrette

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Rate this recipe 4.5/5 (2 Votes)

Ingredients

  • 1 egg
  • 2 cloves garlic, peeled
  • 4 to 6 anchovy fillets, packed in oil
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon Dijon mustard (I like Grey Poupon)
  • Splash Worcestershire sauce
  • 2 tablespoons crème fraîche
  • 2 hearts of romaine
  • 1/4 teaspoon plus 1/8 teaspoon kosher salt
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons butter, divided (half for the romaine and half for the corn)
  • 1 ear of corn, shucked
  • Handful parsley leaves, coarsely chopped, for garnish

Details

Servings 2
Adapted from food52.com

Preparation

Step 1


To coddle the egg: Bring a small pot of water to the boil. Lower flame to medium. Carefully lower the egg into the water. Gently boil for 2 minutes. Rinse under cold water for a minute. Set aside.
Bash garlic and anchovies into a paste using a mortar and pestle (or chop finely with a chef's knife). Crack open the egg and use a small spoon to scoop out the interior and add it to the anchovy garlic paste. Most of the egg will still be raw. Mix well. It's okay to have a few small chunks of white that don't mix in. Whisk in lemon juice/zest, vinegar, mustard, Worcestershire sauce, and crème fraîche. Taste. Adjust. You want it to be quite acidic. The romaine needs a lot of flavor. Set aside.
Halve the romaines hearts lengthwise. Evenly sprinkle the cut sides with 1/4 teaspoon salt. Set aside. Put balsamic and 1 tablespoon butter in a large (9-inch or so) pan (I use cast iron). Crank the heat to high. Stir until the butter and balsamic melt together and thicken a bit (about a minute). Press romaine halves cut-side down in the pan. Use your hands, a spatula, or the bottom of another pan to press them down. Peek after a minute. You want a nice dark color but you don't want them to burn. Flip them over and cook for one more minute. Remove and place on a serving platter.
Turn the heat down to medium. Add the remaining tablespoon of butter. Once it starts to brown, use a very sharp or serrated knife to cut the corn off of the cob and down into the hot pan. Add the remaining salt. Turn off the heat. Taste. Adjust the seasoning.
Spoon cooked corn over the grilled romaine. Garnish with chopped parsley. Serve with dressing on the side. Or splash it all over.

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