Grilled Romaine Salad with Parmesan
Grilled Romaine Salad with Parmesan
Prep Time: 20 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 25 minutes minutes
Course: Fall, Grill, Salad, Winter
Servings: 6 servings
Dressing
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon capers
- 1 teaspoon kosher salt
- 2 cloves garlic, peeled
- 1 tablespoon Worcestershire sauce
- ½ teaspoon hot sauce, such as Tabasco
- 3 anchovy filets and 1/2 teaspoon of their oil
- ½ cup olive oil
- 2 tablespoons mayo
- 10 fresh basil leaves, washed and dried
Romaine Salad
- 3 romaine hearts, halved lengthwise, washed and dried
- Olive oil, for tossing
- Kosher salt
- 1 lemon, juiced
- 1 cup Parmesan, shaved
- ½ cup toasted pine nuts
Dressing
In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth.
Add the Worcestershire, hot sauce, anchovies, olive oil, mayo, basil leaves and blend until smooth. Taste for seasoning. Set aside.
Grilled Romaine
In a large bowl toss the romaine halves in a drizzle of olive oil and a pinch of salt.
Once the grill is very hot, put the romaine in a single layer on the grill and cook for about 30 seconds–1 minute.
Turn and cook on the other side for additional 30 seconds. The romaine should feel warm and slightly tender, while still holding some of its shape.
Transfer the halves to a large platter and spoon some dressing over them.
Top the romaine with the shaved Parmesan and sprinkle the toasted pine nuts over the dish and finish with some freshly squeezed lemon juice. Serve immediately.