Grilled Romaine Caesar Salad
Ingredients
Dressing
-
1
clove
garlic
-
½
small
shallot
-
2–4
pieces
anchovies
-
1
tablespoon
capers
-
1
tablespoon
Dijon mustard
-
1½
tablespoons
fresh lemon juice
-
1
pinch
salt
-
to taste
freshly ground black pepper
-
¼
cup
olive oil
Salad
-
2
heads
radicchio or Treviso
-
1 to 2
heads
Romaine or Little Gem lettuce
-
1
bunch
dandelion greens
-
to taste
olive oil
-
to taste
salt
-
to taste
pepper
-
2
ounces
Parmigiano-Reggiano cheese
-
8
ounces
juicy tomatoes
Instructions
- Preheat the broiler or grill to high.
- Make the dressing by whisking together garlic, shallot, anchovies, capers, mustard, lemon juice, salt, and pepper in a bowl, then slowly whisk in olive oil until emulsified.
- Prepare the greens by halving the Romaine and radicchio heads, and lightly oil a foil-lined baking sheet.
- Place the halved heads cut-side down on the sheet pan, drizzle with olive oil, and season with salt and pepper.
- Broil for 2 minutes until lightly charred, then carefully turn the heads.
- Drizzle with more olive oil, season with salt and pepper, and scatter cheese over top.
- Broil for another 2 minutes, checking for desired char.
- Transfer the heads to a platter, spoon dressing over top, and add tomatoes if using.
- Grate more parmesan over top and season to taste. Optionally top with soft-boiled eggs.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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