Archive for June 18th, 2009


Courtesy of FoodTV, grilling romaine lettuce (who knew?) softens the crispness just a little and slightly caramelizes the leaves. Add the dressing and the tomatoes, and you’re ready to eat a really delicious and easy salad. I’m not a fan of anchovies, which the original recipe calls for, so I used capers instead. I reduced the amount of oil in the vinaigrette, and of course, used soy parmesan instead of the real stuff. Lovely.

Grilled romaine salad with citrus vinaigrette

2 heads romaine lettuce (I used 3)

extra virgin olive oil

citrus caesar vinaigrette (see below)

soy parmesan

chopped tomatoes

homemade croutons, optional

Preheat grill to medium-high.

Rinse and pat dry the lettuce. Cut the heads in half lengthwise. 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 vinaigrette. Shake some soy parmesan on top, then top with chopped tomatoes and serve with croutons. Makes 4 – 6 servings.

Citrus vinaigrette:

1 clove garlic, minced

1 tablespoon grated lemon zest

3 tablespoons fresh lemon juice

2 teaspoons capers

1 tablespoon white wine vinegar

1/3 cup extra virgin olive oil

Place all ingredients in a jar with a lid. Shake to blend.

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