Grilled salad is a must for summer menu planning. A quick sear of romaine hearts adds smoky, charred flavor while keeping the delightful salady crunch intact.
Ingredients
1/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely chopped anchovy or anchovy paste
¼ cup parmesan cheese finely grated, plus more for garnish
2 hearts romaine
1 cup croutons (homemade preferred)
Instructions
To make the dressing, whisk together mayonnaise, lemon juice, anchovy paste, mustard, garlic, salt, and pepper. Slowly stream in the Lucid Lemon Olive Oil until a thickened dressing is formed. Add the parmesan cheese and whisk to combine.
Cut romaine lettuce heads in quarters lengthwise leaving the cores intact. This will yield eight sections. If the lettuce head is small, keep it in halves.
Brush Lucid Lemon Olive Oil on the cut sides of the lettuce. Lightly season with salt.
Preheat grill over medium-high heat (350 to 400F). Carefully grease the cooking grates with tongs using a paper towel dipped in oil.
Once the grates are hot, place the Romaine lettuce cut side down on the grill.
Press the lettuce down so it creates direct contact with hot grates. Cook until lightly charred, 1 to 2 minutes.
Flip to the other cut side and grill 1 to 2 additional minutes.
Transfer grilled lettuce to serving plates.
Drizzle with Caesar dressing and top with freshly cracked black pepper, coarse salt, parmesan cheese, and croutons.
