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–+ servings

Grilled romaine salad

From Anjali, Yorkville CSA
This 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.
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Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dressings, Salad
Cuisine Italian
Servings 2 servings

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.
Keyword budget-friendly, cheesy, dressings, grilling, quick, salad, vegetarian