Grilled Romaine Salad
1 head Romaine lettuce, washed dried well and sliced in half, from top to bottom
Extra virgin olive oil
Sea salt flakes
1/4 cup creamy blue cheese dressing (homemade or best quality store bought)
Crumbled blue cheese
Handful of toasted walnut pieces
1) Heat grill until very hot. Brush cut side of the lettuce halves with olive oil and scatter a wee bit of salt. Place both halves on the grill, cut side down and grill. If you are using a grill pan that is not SUPER hot, place a baking tray on top of the lettuce and weight that with a heavy pot. Grill like this for 30-90 seconds– until you can see grill marks, then brush the uncooked side with oil, sprinkle salt and carefully flip over. Grill the other side for the same length of time.
2) Remove from the grill and plate up. Sprinkle with crumbled blue cheese, then spoon dressing at the end of the lettuce halves and scatter about walnut pieces.
Homemade Caesar Dressing
Zest of one lemon
1 garlic clove, peeled
2 anchovy fillets*
Juice of one lemon
1 teaspoon balsamic vinegar
2 teaspoons honey
1/4 teaspoon kosher or sea salt flakes
1/4-1/2 teaspoon red pepper flakes*
1/2 cup extra virgin olive oil
3/4 cup freshly grated Parmesan cheese*
1) Mix the lemon zest, garlic and anchovy fillets in a mortar and pestle or food processor (I prefer the elbow-grease of mortar and pestle) until it becomes a paste then add in lemon juice, balsamic and honey then salt & red pepper flakes. Add the oil in a stream. Taste and adjust seasoning (it should be tart from the lemon, slightly sweet and not too salty — because there is Parmesan to toss in).