Grilled Romaine Salad

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Ingredients

Adjust Servings:
4 Lettuce heart
Extra-virgin olive oil for brushing
Caper-Anchovy Dressing
Kosher salt
freshly Ground black pepper
4 slices Grilled Berkshire Bacon cut crosswise into ¼-inch-wide strips (lardons)
2 cups of Bacony Croutons
Pickled Red onion
4 hard-boiled Eggs halved
A chunk of Parmigiano-Reggiano cheese for shaving
Anchovy fillets for Caper-Anchovy Dressing
1 tablespoon of Dijon Mustard
1.5 teaspoons of Sherry vinegar
2 large Egg yolk
2 teaspoons of Capers finely chopped
1/4 cup Canola oil
1/4 cup Extra-virgin olive oil
1 teaspoon of properly chopped Shallots
Kosher salt
freshly Ground black pepper
2 cups cubed, 1-inch pieces Country bread For Bacony Croutons
1 tablespoon of Extra-virgin olive oil
1 tablespoon of warm Bacon fat
Kosher salt
freshly Ground black pepper

Grilled Romaine Salad

Cuisine:

    Amazing Grilled Salad!

    • 14 to 19 minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    This salad is a blend between a classic Caesar salad and grilled BLT. Romaine is one of the best and most preferable lettuces for the grill. It fully benefits from absorbing the grill’s smokey flavor.

    You might think that lettuce is so delicate to grill, but romaine lettuce can take the heat. It will be hot, crisp with browned ruffled edges, and tender on the inside. It’s a delicious dish that you can make in less than 30 minutes.

    Featured image:
    Grilled hearts of romaine, shaved parmesan, garlic croutons, crouton dust
    by Tim Dang @ flickr

    Steps

    1
    Done

    Heat your grill to a medium-hot single-level fire.

    2
    Done

    Halve the romaine hearts lengthwise, leave the cores intact. You should brush both sides with olive oil, then sprinkle some salt and pepper. Start grilling the lettuce, and cut side down. Grill till well charred ( should take about 2 minutes). Turn over and grill till slightly wilted (should take 1 to 2 minutes).

    3
    Done

    Remove the lettuce to a platter and sprinkle with the dressing to taste. Cut the bacon, pickled onions, and croutons over the top. Put the eggs over the salad. Place the cheese on top and serve.

    4
    Done

    Use a fork to mash the anchovies on a cutting board into a paste.

    5
    Done

    Remove to a bowl and whisk in vinegar, mustard, and egg yolks.

    6
    Done

    Keep whisking in the canola oil, and then add some olive oil till the dressing becomes thick and emulsified. The final step is to stir in the capers and shallot.

    7
    Done

    Sprinkle with salt and pepper to taste. (The dressing can endure up to 1 day in the refrigerator).

    8
    Done

    Heat the oven to 375°F.

    9
    Done

    Toss the bread with olive oil and bacon fat in a medium bowl.

    10
    Done

    Place the bread on a baking sheet and season with salt and pepper.

    11
    Done

    Cook and turn the croutons over frequently until it becomes golden brown, (the process takes 10 to 15 minutes).

    12
    Done

    Set aside to cool down

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