Grilled Romaine with Radishes, Hard-Boiled Eggs and Toasted Bread Crumbs
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latimes.com/food
Servings: 6 Ingredients Dressing 1 tablespoon minced shallots 1 tablespoon fresh lemon juice 5 teaspoons Champagne vinegar 1/2 cup oil 1 teaspoon salt Salad 3 heads romaine lettuce 1 bunch radishes (about 13-15 small) 2 hard-boiled eggs 1/4 cup fresh bread crumbs 2 teaspoons olive oil Salt |
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Preparation
Dressing
Combine the shallots, lemon juice, vinegar, oil and salt in a small, lidded container and shake well to mix. Taste and add more lemon juice if necessary; the mixture should be very bright. Set aside.
Salad
1. Trim the dry bases from the romaine and quarter each head lengthwise. Slice the radishes as thinly as possible. Separate the white and yolk of the eggs; finely chop the white and press the yolk through a fine mesh strainer into a bowl.
2. Combine the bread crumbs in a small saucepan with the olive oil. Stir to coat well; there should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat. Cook, stirring constantly, until the crumbs have darkened and toasted, about 5 minutes. Transfer them to a small bowl and set them aside to cool slightly.
3. When almost ready to serve, add 1 tablespoon chopped egg white to the dressing and shake well to mix again.
4. Grill the romaine on a stove-top grill pan over high heat, cooking just long enough to sear, 1 to 2 minutes to a side.
5. As each batch comes off the grill pan, arrange it on a platter, season lightly with salt and spoon a generous tablespoon or so of dressing over the top. Repeat until all the romaine has been cooked and added to the platter.
6. Distribute the thinly sliced radishes over the top. Scatter over the egg whites and then the egg yolks. Spoon over a little more of the salad dressing, scatter over the toasted bread crumbs and serve.
Dressing
Combine the shallots, lemon juice, vinegar, oil and salt in a small, lidded container and shake well to mix. Taste and add more lemon juice if necessary; the mixture should be very bright. Set aside.
Salad
1. Trim the dry bases from the romaine and quarter each head lengthwise. Slice the radishes as thinly as possible. Separate the white and yolk of the eggs; finely chop the white and press the yolk through a fine mesh strainer into a bowl.
2. Combine the bread crumbs in a small saucepan with the olive oil. Stir to coat well; there should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat. Cook, stirring constantly, until the crumbs have darkened and toasted, about 5 minutes. Transfer them to a small bowl and set them aside to cool slightly.
3. When almost ready to serve, add 1 tablespoon chopped egg white to the dressing and shake well to mix again.
4. Grill the romaine on a stove-top grill pan over high heat, cooking just long enough to sear, 1 to 2 minutes to a side.
5. As each batch comes off the grill pan, arrange it on a platter, season lightly with salt and spoon a generous tablespoon or so of dressing over the top. Repeat until all the romaine has been cooked and added to the platter.
6. Distribute the thinly sliced radishes over the top. Scatter over the egg whites and then the egg yolks. Spoon over a little more of the salad dressing, scatter over the toasted bread crumbs and serve.