The fancier the restaurant, the less likely I am to order salad. Why? The lettuce.
I am really a basic lettuce kind of guy. Have iceberg or romaine? I’ll eat it up. Bibb or leaf is great for burgers and sandwiches. Much beyond that, I start to shy away from.
The typical salad at a higher end restaurant looks more to me like what is in my yard waste bin after an afternoon of weeding and clean up. And it tastes it too. I am fan of pepper, but arugula just doesn’t hit my tastebuds right. The purple leaves? Not my kind of greens. Give me a wedge of iceberg or hearts of romaine and I’m happy.
This grilled salad has an interesting texture and good taste.
Very basic ingredients.
Grab some romaine and oil them up. Make sure you brush all sides as it will be less likely to burn if it starts oiled.
Throw them on the grill and turn.
Ready for the plate.
Grilled Romaine Salad
Prep Time: 15 min | Cook Time: 5 min | Makes: 4 servings | Difficulty: Easy
- 2 heads romaine lettuce
- Extra-virgin olive oil
- Citrus Caesar Vinaigrette, recipe follows
Citrus Caesar Vinaigrette:
- 1 clove garlic, minced
- 1 tablespoon grated lemon zest
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- 2 tablespoons anchovy paste
- 1 tablespoon white wine vinegar
- 2/3 cup extra-virgin olive oil
Preheat a grill to medium-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with 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 or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.
**Leave off the bacon for kosher and vegetarian versions.