It's might seem like an odd concept, but grilling romaine gives it a delicious, summery flavor. It takes a few tries to get the timing right so it doesn't get soggy, but keep an open mind and experiment.
Serves 4
Adapted from NY Times Cooking. The photo is theirs
Ingredients For the dressing:
1 clove garlic, grated or finely minced
6 anchovy fillets, rinsed and minced
2 tsp. mayonaise
2 tsp. dijon mustard
1/4 cup olive oil
2 Tbl. lemon juice
Salt & pepper
For the salad:
2 Tbl. olive oil
2 heads romaine lettuce, cut in half horizontally
Grated parmesan cheese
Instructions
Turn the grill onto high heat for 15 minutes, then lower to medium.
While the grill gets hot, make the dressing by mashing together the garlic and anchovies to make a paste. Add the mayonnaise and mustard and stir to combine. Slowly drizzle in the oil until the dressing is smooth. Then add the lemon juice and a grind or two of salt and pepper, tasting to see if the flavors are balanced.
Brush a little olive oil on the cut sides of each romaine lettuce wedge. Then place them cut side down on the preheated grill until they're lightly browned, turning every 15-20 seconds.
Remove lettuce from the grill and drizzle some of the dressing over the top of each wedge. Shower each with some parmesan cheese.
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