Grilled Romaine
Published July 14, 2015
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE DRESSING
1 clove garlic, peeled and minced
6 anchovy fillets, rinsed and minced
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
½ cup extra-virgin olive oil
2 tablespoons cider vinegar
Kosher salt and black pepper to taste
FOR THE SALAD
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
½ cup grated Parmesan
Nutritional analysis per serving (4 servings)
12 grams carbs; 19 milligrams cholesterol; 461 calories; 27 grams monosaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 42 grams fat; 7 grams fiber; 897 milligrams sodium; 12 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Step 2
Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
- Step 3
Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.
Private Notes
Comments
For a week-night prep I made this on the stovetop using my cast-iron skillet pre-heated to very hot and coated with a little vegetable oil. Then, taking it off the heat I brushed the dressing on, added cheese, and covered the skillet for a bit. Really good. Kind of a takeoff on the Caesar without the croutons (which might make a good addition!.)
My wife said make this.
I said really?
Yes.
Hmmmm. Okay.
I did.
Not sure whom to thank more, my wife or Sam Sifton.
Sorry Sam. Wife always wins.
But truly a surprisingly good little recipe.
instead of croutons you can put it over a slice of grilled bread rubbed with garlic
A great solution to salad while camping.. the romaine lasts longer in the cooler than other lettucess. Dressing made ahead in a small jar to shake/reblend. Bacon crumbles add just a little bit more unami.. a few diced cherry tomatoes for color (and more veggies in the mix)!!!
My Husband loves anchovies so of course I added anchovies! Yumers!
Little Gem Romaine works very well. Smaller size is easier to work with on the grill.