Grilled Romaine Salad

foodnetwork.com
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Serves 4
​Ingredients

• 2 heads romaine lettuce
• Extra-virgin olive oil
• Citrus Caesar Vinaigrette, recipe follows
• Parmigiano-Reggiano
• Citrus Caesar Vinaigrette:
• 1 clove garlic, minced
• 1 tablespoon grated lemon zest
• 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
• 2 tablespoons anchovy paste
• 1 tablespoon white wine vinegar
• 2/3 cup extra-virgin olive oil

Preparation

1. Preheat a grill to medium-high.
2. Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally.
   
3. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing.
   
4. With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve.

Citrus Caesar Vinaigrette:

1. Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.