Sam Sifton in the NYTimes this week had an article on grilling and really, everything looked good…but I was especially intrigued with the grilled romaine…so we tried it. YUM.
Here’s the recipe:
1 clove garlic
6 anchovy fillets, rinsed and minced (we had no achovies in the cupboard and so omitted this time, but it would be even tastier if you have them)
2 tsp mayoonnaise
2 tsp Dijon mustard
1/2 cup extra virgin olive oil
2 TBLSP cider vingar (I used white balsamic because I have it on hand)
coarse salt and pepper to taste
For the salad:
2 TBLSP olive oil
2 heads romaine (we just did one for the two of us), tops and bottoms neatly trimmed, heads cut into quarters (we did it in half as we only had the romaine hearts)
1/2 c. grated parmesan
1. prepare the dressing: minced garlic in the bowl and make a paste with the minced anchovies…add mayo and Dijon and whisk. Slowly add the olive oil while whisking, then add the vinegar…season and set aside.
2. Drizzle oil oil over the romaine, lightly grill over a medium hot grill for 15-20 seconds on each side, until lightly golden, remove from grill. Spoon on the dressing, making sure to let it seep into the leaves. Sprinkle with Parmesan cheese and put back on covered grill for 1-2 minutes to allow the cheese to melt. Serve.
No kidding…truly delicious. we served with salmon burgers and marinated vegetable kabobs we also grilled. Ahhhhh summer.