Smoky Grilled Romaine Caesar Salad, with leaves charred beautifully on the outside, warm and creamy on the inside, will without a doubt be your new favourite summer side dish.
Prep Time15 minutesmins
Cook Time5 minutesmins
Servings: 4to 6 as a side
Ingredients
For the dressing
2garlic clovesfinely minced or grated
1-2anchoviesfinely minced (optional)
1tablespoonDijon mustard
2 tablespoonsgood-quality mayoI use soy-free vegenaise
2tablespoonsfresh lemon juice
1/2teaspoonsalt
freshly ground black pepperto taste
1/4cupolive oilplus more for brushing romaine lettuce
1/4 cup grated pamesan cheese, dividedplus more for serving
For the Romaine Hearts
3 *hearts of Romaine lettuce, cut in half lenghtwise (or quarters if large) leaving the cores intact.
1-2tablespoonsextra-virgin olive oil
Kosher salt and freshly cracked black pepperto taste
Instructions
Heat a grill to high. Oil the grates with tongs using a paper towel dipped in oil.
Make the dressing: In a medium bowl, whisk together the garlic, minced anchovy (if using), mustard, mayo, lemon juice, salt, and pepper to taste. Slowly whisk in the oil until emulsified. Add the parmesan cheese, reserving about 2 tablespoon for later, and whisk to combine. Set aside.
Brush the heads on both sides with a little olive oil and season with salt and pepper to taste. Brush a very thin coat of the caesar dressing on the cut side of the lettuce (skip this step if using a vinaigrette - **see notes). Sprinkle with the reserved 2 tablespoons parmesan cheese.
Once the grill is really hot, place the Romaine lettuce cut side down on the grill. Cook until lightly charred, 2 to 3 minutes. Carefully flip to the other side and grill for about 1 minute more.
Transfer grilled lettuce heads to a large platter. Drizzle with dressing and top with more parmesan, salt and freshly cracked black pepper if desired. Serve immediatelty.
Notes
*Those Romaine lettuce 3-packs work quite well here. They are the perfect size for cutting in half lengthwise. Cut in quarters if using larger lettuce heads. **A vinaigrette, as opposed to a creamy dressing, will add too much moisture to the lettuce heads if added before, or during the grilling. This could prevent the lettuce heads from charring properly so add the vinaigrette after the heads have been grilled.