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Grilled Romaine Salad

foodnetwork.com
​

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
Picture
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.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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  • Home
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