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 ROMAINE SALAD Serves 4
2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe below
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.