Grilled Romaine Salad
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Grilled Romaine Salad
This recipe is adapted from a Giada de Larentiis recipe.
Yield: 4-6 servings
- For dressing:
- 2
- 4
- ¼
- 1
- ½
-
salt and freshly ground black pepper
- For salad:
-
3
small heads (or 2 large heads) romaine lettuce, halved lengthwise
-
salt and freshly ground pepper
-
½
cup drained oil-packed sun-dried tomatoes, cut into thin strips
- ½
-
1 ½
ounces Parmesan, thinly shaved with vegetable peeler
To make the dressing:
Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper.
To make the salad:
Prepare a grill (outdoor or grill pan) for high heat. Lightly brush the cut sides of romaine with a bit of olive oil and sprinkle with salt and pepper. Grill the lettuce until lightly charred, about 2 minutes per side. Cut the lettuce into bite-size pieces.
On a serving platter, mound the grilled chopped lettuce. Scatter over the sun-dried tomatoes and pine nuts. Drizzle with enough dressing to evenly coat. Add Parmesan and serve immediately. Pass around extra dressing.
sarahalisonmiller
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