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
1
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.
2
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.
3
Brush LUCID lemon olive oil on the cut sides of the lettuce. Lightly season with salt.
4
Preheat grill over medium-high heat (350 to 400F). Carefully grease the cooking grates with tongs using a paper towel dipped in oil.
5
Once the grates are hot, place the Romaine lettuce cut side down on the grill.
6
Press the lettuce down so it creates direct contact with hot grates. Cook until lightly charred, 1 to 2 minutes.
7
Flip to the other cut side and grill 1 to 2 additional minutes.
8
Transfer grilled lettuce to serving plates.
9
Drizzle with Caesar dressing and top with freshly cracked black pepper, coarse salt, parmesan cheese, and croutons.