This week's salad was chosen by Cindy Ruth of Baked Alaska. I enjoyed this delicious and easy recipe as a light lunch. I followed the recipe as written and the only item I omitted were the croutons. Love the smokey flavor of the grilled romaine combined with the tangy and lemony dressing.
Thanks for a great recipe, Cindy!
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.