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SS #9 - Grilled Romaine Salad with Citrus Caesar Vinaigrette

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This week Cindy Ruth of Baked Alaska picked the recipe for our Salad Samplers. Here is what she said:

I chose Grilled Romaine Salad with Citrus Caesar Vinaigrette. 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 with Citrus Caesar Vinaigrette

Makes 4 servings.

Ingredients:

2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe below
Parmigiano-Reggiano
Chopped tomatoes
Homemade croutons, if desired

Instructions:

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 really liked the dressing. Of course, I changed a couple of things - instead of olive oil, I used Citrus Cilantro grapeseed oil and instead of white wine vinegar (which I didn't have), I used rice vinegar.

When I shopped for the parmesan cheese, I saw an Australian parmesan and decided to try it. It was actually very good!

The salad was delicious - ANOTHER keeper!


Here are the ingredients:
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Accompanying our salad, we had some Farmer's Market squash - a real vegetarian dinner!
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Comments (5)

LOL - don't let the Italians know that you used Australian parmesan! We're having this salad tonight.

Barb Cabot:

So interesting how you switched things up. I like your adventurous touch. I'm going to try it both ways.

Your substitutions sound really good. I've never seen that oil before. Glad you liked the salad.

Great photo, Nancy. Your dinner looks very delicious.

I was surprised at how good the grilled romaine tasted. Loved the dressing and have some left over to use for another salad.

Yours sounds delicious too. That cilantro citrus oil sounds great!

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