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Grilled Romaine Salad
Posted: Friday, November 28th, 2014
Ingredients: 2 heads romaine lettuce
1 clove garlic, minced
1 tbsp grated lemon zest
3 tbsp fresh lemon juice
2 tbsp anchovy paste
1 tbsp white wine vinegar
2/3 cup extra-virgin olive oil
Preparation: To make the vinaigrette add the garlic, lemon zest, lemon juice, anchovy paste, white wine vinegar and oilive oil in a pint jar with a lid. Secure the lid, then shake to blend. 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. With a vegetable peeler, shave some Parmesan cheese over each salad and serve. Adapted from Food Network.
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