My MN Farmer

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Grilled Romaine Salad

Grilled Romaine Salad
  • 2 heads romaine lettuce
  • Extra-virgin olive oil
  • Citrus Caesar Vinaigrette, recipe follows
  • Parmigiano-Reggiano

Citrus Caesar Vinaigrette:

  • 1 clove garlic, minced
  • 1 tbsp grated lemon zest
  • 3 tbsp fresh lemon juice (from 1 to 2 lemons)
  • 2 tbsp anchovy paste
  • 1 tbsp 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 Parmigiano-Reggiano over each salad and serve.

Citrus Caesar Vinaigrette:

Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week



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