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)
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.
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.