GRILLED ROMAINE SALAD
I was having friends over for dinner last weekend, and I wanted to start with a salad. When my husband and I were in Glenn Ellen, CA last month, we had a great grilled ceasar salad. So I searched the web for a recipe, and found one on Food TV for Grilled Romaine Salad. It was terrific, and very easy to make. The recipe listed below was taken from FoodTV.com. I adapted the recipe by placing about 1/4 cup of the olive oil with lemon-infused olive oil. I also topped it with chopped tomatoes and home-made croutons. I will definately be making this again.
GRILLED ROMAINE SALAD Serves 4
2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe below
Parmigiano-Reggiano
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 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.