Ingredients
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Grilled Baby Romaine Lettuce:
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6 each Baby Romainehalved
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2 tablespoons Olive Oil
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4 ounces Parmigiano Reggianowhole piece if possible
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Grilled Lemon Vinaigrette:
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2 each lemongrilled and juice of
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1 teaspoon Dijon Mustard
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1 tablespoon shallotsminced
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2 teaspoons honey
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Saltto taste
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freshly ground black pepperto taste
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5 cup Vegetable Oil
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Grilled Croutons:
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1 each Baguettesliced lengthwise on a bias [pieces should be at least 6-8in long]
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2 tablespoons Olive Oil
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SaltKosher, to taste
Directions
Delicious grilled romaine heart salad recipe provided by celebrity Chef David Guas, owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, Virginia and author of two top-rated cookbooks.
Yield: 4 to 6 salads
Grilled Baby Romaine Lettuce:
- Prepare lettuce by pulling off old leaves and trimming top and bottom, rinse well with cold water and leave bottom root to keep head intact.
- Halve romaine hearts and drizzle with oil to prevent burning.
- Grill on direct heat until you get a nice char. Let cool for about 5 minutes before assembling salad.
Grilled Lemon Vinaigrette:
- Cut lemons lengthwise and grill sliced-side down for 5-6 minutes or until grill marks and a bit of char are achieved.
- Remove and allow to rest for five minutes before squeezing juice into a mixing bowl and catching/discarding the seeds. Discard lemon after juice is extracted.
- Whisk in mustard, honey, shallots, salt and pepper. Whisk vigorously while slowly adding oil.
- Set aside until ready to serve salad.
Grilled Croutons:
- Slice baguette lengthwise on a bias [pieces should be at least 6-8in long], brush with oil and salt.
- Grill directly over heat until grill marks are achieved and bread is toasted. Remove and allow to cool.
Assembly:
- Onto a salad plate, place bread down first.
- Place open-faced grilled romaine on top of the bread [1hd-2 pieces per plate] and drizzle liberally with vinaigrette.
- Using a vegetable peeler, shave slices of Parmigiano-Reggiano directly over each salad. Serve immediately.
