« PHOTOHUNT - "CREAMY" | Main | WHAT DO YOU COOK FOR DINNER? »

SUNDAY SALAD SAMPLERS WEEK # 9 - GRILLED ROMAINE SALAD WITH CITRUS CEASAR VINAIGRETTE

Grilled%20romaine%20with%20ceasar-closeup.JPG

It's time for another Sunday Salad Samplers, and this week I was the lucky one who got to choose what we would make. I chose a Grilled Romaine Salad with Citrus Ceasar Vinaigrette. I got the original recipe off of Epicurious.com, but have adapted it a little for my tastes. This is one of my favorite salads. You grill romaine lettuce for a short period of time, and it gives the edges a nice smokey flavor. Then it's topped with a tangy citrus vinegrette and topped with chopped tomatoes, home-made croutons, and shaved Parmigiano-Reggiano. It can't get much better than that. I encourage you to use the anchovy paste in the dressing. You can cut back the quantity if you don't like a strong anchovy flavor, but it really does add another dimension to the dressing that you won't have otherwise. The tubes of anchovy paste work really well. I also make one change to the recipe. I substitute part of the olive oil with a lemon-infused olive oil. It just makes it more tangy and lemony.

I served my salad with grilled halibut. I put it on a piece of foil, and spread it with a topping made of maui onion mustard, lemon juice, capers, and a little olive oil. Top with salt and pepper and grill. Be sure and don't overcook it, or it will be really dry.

Give this salad a try. I think you'll really enjoy it.

Grilled%20romaine.JPG
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 wtih 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.

Comments (4)

It's an excellent recipe; I loved it! I had leftover dressing and used it for regular tossed salads and it was delicious. Thanks!

Barb Cabot:

Your photo looks so yummy. I esp. go crazy for the cheese. Going to make this one soon. Thanks for a wonderful sounding recipe.

Kathy (Trekcapri):

Hi Cindy, your salad looks really delicious. I made your salad this afternoon too and by coincidence also with a grilled Halibut. It was very easy to make and so delicious.

Thank you so much for sharing it with us.

I didn't cut back on the anchovies 'cause I love the tiny fish! I had my salad as a main course; it was the perfect lunch on a hot day. Thanks for a great recipe, Cindy!

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)


This page contains a single entry from the blog posted on June 21, 2009 1:02 AM.

The previous post in this blog was PHOTOHUNT - "CREAMY".

The next post in this blog is WHAT DO YOU COOK FOR DINNER?.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2008 - 2014 Slow Travel