Grilled Romaine Salad
Simple yet sophisticated grilled romaine salad with a homemade tangy dressing goes with everything!
Servings: 4 servings
Equipment
- Grill
Ingredients
- 2 romaine hearts
- olive oil spray
- ¼ cup fresh Parmesan cheese
- capers *drained and fried as per note below
Dressing
- 6 tablespoons olive oil
- 3 tablespoons freshly shredded Parmesan cheese
- 1 ½ tablespoons red wine vinegar
- 1 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon dry mustard powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon anchovy paste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- In a small bowl, add olive oil, parmesan cheese, red wine vinegar, lemon juice, garlic, dry mustard powder, Worcestershire, anchovy paste, and pepper. Mix well.
- Preheat the grill to high heat.
- While the grill is heating, cut each romaine heart in half lengthwise. Lightly spray the cut side with olive oil and season with salt and pepper.
- Place the romaine on the grill cut side down, and cook 2-3 minutes or just until lightly seared.
- Arrange the romaine cut side up on a serving plate. Drizzle the dressing overtop followed by the Parmesan cheese and crispy capers.
Notes
- Cut the romaine hearts in half lengthwise so the leaves remain attaches to the stem.
- Leave stems on during cooking to keep each half intact.
- Romain hearts should just be lightly seared for no more than 2-3 minutes. Don't overcook.
- *Capers are drained and fried in oil on medium-high in a pan until crispy and golden brown. Drain on a paper towel.
Nutrition
Calories: 251kcal | Carbohydrates: 4g | Protein: 5g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 9mg | Sodium: 246mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5005IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 1mg