Friday, August 19, 2011

Grilled Romaine Salad


  • 1 large head of romaine lettuce
  • 1/4 cup olive oil
  • 5 anchovies
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly-cracked black pepper
  • 1 teaspoon red chili flakes (optional)
  • freshly grated parmesan cheese
  • 1 tablespoon prepared mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon worchestershire sauce
  • 1 tablespoon fresh lemon juice
  • 8 cloves garlic
  • 1 cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground pepper
  • Thoroughly wash romaine and pat dry.
  • Slice the romaine lettuce in half lengthwise and place baking sheet.
To prepare vinaigrette
  • Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
  • Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds.
  • Place 6 leaves on each plate, drizzle with the dressing and garnish with grated cheese and red pepper flakes.

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