This week's delicious salad was chosen by Cindy Ruth of Baked Alaska blog. It was very simple to prepare and super delicious. We enjoyed it with a grilled bass fillet, and a side of mashed potatoes.
Here is what Cindy says about her salad:
I chose Grilled Romaine Salad with Citrus Ceasar Vinegrette. I adapted this recipe from one I found on FoodTV. One substitution that I often use when making this is to substitute part of the olive oil in the dressing with lemon-infused olive oil. It's not necessary to do it, but if you happen to have some of the delicious lemon olive oil, this is a great place to use it.
GRILLED ROMAINE SALAD Serves 4
2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe below
Parmigiano-Reggiano
Chopped tomatoes
Homemade croutons, if desired
Preheat grill to med-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad. Top with chopped tomatoes and homemade croutons and serve.
CITRUS CAESAR VINAIGRETTE
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.
I did not use any croutons in the salad.The only substitution I made was to use anchovy fillets instead of the paste. I am not really sure why I have these anchovy fillets, but I thought it was a good way to use them, so I chopped up few fillets and used them in the dressing. I made the dressing the night before, and let the flavors mix overnight. It also made making the salad a breeze, since the dressing was already made.
We really enjoyed this salad. It went great with our grilled fish fillets and I know I will be making it again.
Thanks Cindy for a great recipe and I hope your foot is recovering.
Comments (5)
Salad looks gorgeous and those tomatoes...yummy! Going to make this one soon.
Posted by Barb Cabot | June 21, 2009 1:17 PM
Posted on June 21, 2009 13:17
Hi Candi, your salad looks really delicious. I also loved this salad and decided to grill some Halibut while I was add it. It went really well with seafood didn't it.
Thanks for sharing and have a great weekend!
Posted by Kathy (Trekcapri) | June 21, 2009 4:29 PM
Posted on June 21, 2009 16:29
Candi-Glad you liked the salad. It seems like a lot of us teamed it with fish. Made a nice healthy dinner. We're having it again for dinner with grilled salmon tonight. Thanks for the wishes on my foot recovery-it's getting much better.
Posted by Cindy Ruth | June 21, 2009 7:44 PM
Posted on June 21, 2009 19:44
Pretty salad picture, Candi! I also skipped the croutons and used anchovy fillets. My garlic press broke so I used my mortar and pestle to make the paste with the garlic clove.
Posted by María I. | June 22, 2009 4:32 PM
Posted on June 22, 2009 16:32
I enjoyed this one a lot too. Yours looks great!
Posted by Annie | June 23, 2009 6:40 AM
Posted on June 23, 2009 06:40