Grilled Simple Caesar Salad
Serves 2 to 4
“Grilled salad” may seem like an oxymoron, but the charred flavor that a couple of minutes of grilling on a hot grill or grill pan imparts to the lettuce is anything but. I simplify the salad by drizzling the classic Caesar dressing ingredients separately over the greens at the end. Those who are squeamish about anchovies can avoid them.
INGREDIENTS
- 2 heads romaine lettuce, trimmed and halved lengthwise
- Extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 2 tablespoons lemon juice
- Shaved Parmesan cheese
- 2 anchovy fillets (optional)
DIRECTIONS
- Heat a cast-iron grill pan. Brush cut sides of the romaine with olive oil. Generously sprinkle with salt and pepper. Grill until charred and blackened in a few places, about 2 minutes.
- Place the lettuce pieces on a platter. Drizzle with olive oil, lemon juice, and shaved Parmesan. Garnish with anchovies, if desired.
cook's note
ROMAINE LETTUCE
Romaine is my go-to for heartiness and crunch in everyday salads. More than just a great salad green, it’s firm enough to hold up to grilling and other types of cooking too.
NUTSHELL RECIPE: romaine with leeks and dill
Shred a couple of heads of romaine and sauté it in olive oil with 1 whole leek, washed and thinly sliced, and a few tablespoons dill over high heat for about 12 minutes. It’s a great cooked side dish, much like escarole.
Romaine is my go-to for heartiness and crunch in everyday salads. More than just a great salad green, it’s firm enough to hold up to grilling and other types of cooking too.
NUTSHELL RECIPE: romaine with leeks and dill
Shred a couple of heads of romaine and sauté it in olive oil with 1 whole leek, washed and thinly sliced, and a few tablespoons dill over high heat for about 12 minutes. It’s a great cooked side dish, much like escarole.
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