Grilled romaine salad
From Anjali, Yorkville CSAThis is the perfect accompaniment to Salade Niçoise. The romaine is pan-grilled; you don’t need to fire up an outdoor grill or turn on the broiler.
Ingredients
For the dressing
- 1 TBS white wine vinegar
- ¼ cup olive oil
- ½ tsp Dijon mustard
- ½ shallot finely chopped
- Salt and pepper to taste
For the salad
- A little more olive oil
- 1 head romaine lettuce leaves separated
- Parmesan cheese
- Toasted breadcrumbs optional
Instructions
- Make the dressing by whisking together all the dressing ingredients.
- In a large frying pan (such as a cast iron pan), heat a touch of oil over medium high heat. Place the romaine leaves in the pan in a single layer. Fry until slightly charred and wilted, flipping once. Remove from the heat when done. Repeat with the rest of the romaine leaves.
- Drizzle the charred romaine with the dressing. Finish with freshly grated parmesan.
- Optional: Can also top with toasted breadcrumbs.