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Grilled Romaine Salad
hits:6   Updatetime:2019-1-10 16:25:53

INGREDIENTS

1 anchovy fillet packed in olive oil, drained, or 1/2 teaspoon anchovy paste
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons mayonnaise
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 small garlic clove, minced
1/4 teaspoon freshly ground black pepper

1 French roll, about 6 inches long, cut lengthwise into quarters
1 garlic clove, cut in half
3 hearts of romaine, about 1 pound total, each cut lengthwise into quarters with the stem end intact
2 tablespoons extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano® cheese

INSTRUCTIONS

  1. Prepare the grill for direct cooking over medium heat (350° to 450° F or 176° to 232° C)
  2. Put the anchovy fillet in a small bowl and mash to a paste with the back of a fork.  Add the remaining dressing ingredients and whisk to combine.
  3. Brush the cooking grates clean.  Grill the bread quarters over direct medium heat, with the lid closed, until lightly toasted, 1 to 2 minutes, turning three times.  Remove from the grill and rub the cut sides of the bread with the cut sides of the garlic clove.  Set aside.
  4. Brush the romaine all over with the oil.  Grill the romaine over direct medium heat, with the lid open, until slightly wilted, about 1 minute (you may not need to turn the heads).  Remove from the frill.  Arrange the romaine on a platter and top with the dressing and cheese.  Serve immediately with the toasted bread quarters.
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