This is a recipe from Cindy in Alaska, who said she was posting the recipe early "in case my pain pills on Monday leave me too drugged up this week to remember to post it". We're glad Cindy's foot surgery is over and she is back amongst us. She also said that she adapted this recipe from one that she ound on Food TV. One of her substitutions is to use lemon infused olive oil for part of the olive oil in the dressing.
I was also early making this salad, since we will be cruising in Cindy's state, Alaska, when this gets posted. On our packing weekend, it was not difficult to put this one together, as we were planning to grill steaks for dinner, and we just put the romaine on to start. While the meat grilled, I put the rest of the salad together.
Here's how it all started:
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.
I actually made the dressing earlier in the day, using a lemon from one of our trees. The only tweak I made with this salad was to not use anchovy paste since neither of us are fans of the anchovy,
Preheat grill to med-high.
Rinse and pat dry the lettuce. Cut the heads in half lengthwise (I used toothpicks at the bottom since my leaves were threatening to separate). Brush surface with olive oil and grill about 4-5 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.
Here are the toppings (my croutons were not homemade, maybe next time):
and the finished salad:
Thanks, Cindy, for this lovely addition to summer grilling.
I will be returning home in time to make my choice for Salad Samplers, Grilled Chicken Salad with Tarragon Pesto, lifted totally from the April issue of Bon Appetit - see you all next week.