"Grilled" Romaine Caesar Salad

Name: "Grilled" Romaine Caesar Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 1 piece Garlic Clove (1 garlic clove, minced finely or grated on microplane); ½ piece Shallots (1/2 small shallot, finely minced (about a tablespoon)); 2 pieces Anchovies (2-4 anchovies, finely minced (about a tablespoon) — up to 4); 1 tbsp Capers (1 tablespoon capers, chopped); 1 tbsp Dijon Mustard (1 tablespoon Dijon mustard); 1 ½ tbsp Lemon Juice (1 1/2 tablespoons fresh lemon juice); 0 pieces Table Salt (pinch salt + salt and pepper to taste); 0 pieces Black Pepper (freshly ground black pepper); ¼ cup Olive Oil (1/4 cup olive oil + olive oil); 2 pieces Radicchio (2 heads radicchio or Treviso, see notes above); 1 piece Romaine Lettuce (1 to 2 heads Romaine or Little Gem lettuce — up to 2); 1 bunch Dandelion Greens (1 bunch dandelion greens, if you can find it); 2 oz Parmesan Cheese (2 ounces Parmigiano-Reggiano cheese, thinly shaved); 8 oz Tomato (8 ounces juicy tomatoes, chopped, if in season)

"Grilled" Romaine Caesar Salad - Salad (Italian)

20 minItalian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Pescatarian
Egg Free

Ingredients

For 4 servings

Garlic Clove1 piece · 1 garlic clove, minced finely or grated on microplane
Shallots½ piece · 1/2 small shallot, finely minced (about a tablespoon)
Anchovies2 pieces · 2-4 anchovies, finely minced (about a tablespoon) — up to 4
Capers1 tbsp · 1 tablespoon capers, chopped
Dijon Mustard1 tbsp · 1 tablespoon Dijon mustard
Lemon Juice1 ½ tbsp · 1 1/2 tablespoons fresh lemon juice
Table Salt0 pieces · pinch salt + salt and pepper to taste
Black Pepper0 pieces · freshly ground black pepper
Olive Oil¼ cup · 1/4 cup olive oil + olive oil
Radicchio2 pieces · 2 heads radicchio or Treviso, see notes above
Romaine Lettuce1 piece · 1 to 2 heads Romaine or Little Gem lettuce — up to 2
Dandelion Greens1 bunch · 1 bunch dandelion greens, if you can find it
Parmesan Cheese2 oz · 2 ounces Parmigiano-Reggiano cheese, thinly shaved
Tomato8 oz · 8 ounces juicy tomatoes, chopped, if in season

Make it mine in the app

Steps

1Heat the broiler
2(Or heat a grill to high.)
3Make the dressing
4Combine the garlic, shallot, minced anchovy, capers, mustard, lemon juice, salt, and pepper to taste in a small bowl; whisk to combine. Slowly whisk in the oil until emulsified. Set aside.
5Prepare the greens
6Halve the Romaine and radicchio (or Treviso) heads, leaving the cores intact. Line a sheet pan with foil. Rub it lightly with oil. (If grilling, toss the greens lightly with oil, salt, and pepper in a large bowl.) Place the halved heads of lettuces cut side down on the sheet pan. Drizzle with olive oil. Season with salt and pepper to taste. Transfer pan to the oven and broil for 2 minutes, or until lightly charred. (If grilling, grill cut-side down for 2 minutes.).
7Carefully turn the heads. Drizzle with more olive oil. Season lightly with salt and pepper to taste. Scatter the cheese over top or, if you haven’t shaved it yet, grate it over top. Return pan to the oven, and broil for another 2 minutes, checking after a minute and a half. (If grilling, grill for 2 more minutes.)
8Transfer heads to a large platter. Spoon dressing over top to taste. You may not need all of it. Top with tomatoes if using. Grate more parmesan over top, if you wish. Crack more pepper over top, too, if you wish. Top with eggs, if using. Pass extra dressing on the side along with some flaky sea salt, such as Maldon, if you have it.