Ingredients:
For the salad:
- 2 heads romaine lettuce
- Good Parmesan cheese, shaved (I used Parmigiano-Reggiano)
- Olive oil
For the dressing:
- 2 cloves garlic
- 3/4 cup olive oil
- 1 tablespoon Dijon mustard
- Juice of one lemon
- 1/2 cup good Parmesan
- Salt and pepper
In a food processor or blender, combine all the ingredients except the olive oil. Slowly drizzle in the olive oil and whiz until the ingredients emulsify (the dressing won't be super thick). Set aside.
Heat a grill pan on medium high heat. Coat each half of romaine with a drizzle of olive oil, season with salt and pepper. Place romaine cut side down on the grill pan for approximately 2 minutes, or until the lettuce is slightly wilted and has grill marks. Flip and let cook an additional minute on the other side. This is the part where if you left your ends on you can just plate each half and drizzle with the dressing and shaved parm and serve. If you didn't like I didn't, cut each grilled half into 2 inch wide strips, toss with the dressing (FYI I had leftover dressing, it made a lot, but it will keep in the fridge for a couple of weeks). Top with shaved Parm (the best way to do this is with a vegetable peeler) and voila! A delicious twist on the traditional Caesar!
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