Grilled Romaine Heart Salad

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Grilled Romaine Heart Salad

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Ingredients

Grilled Baby Romaine Lettuce:
6 each Baby Romaine halved
2 tablespoons Olive Oil
4 ounces Parmigiano Reggiano whole piece if possible
Grilled Lemon Vinaigrette:
2 each lemon grilled and juice of
1 teaspoon Dijon Mustard
1 tablespoon shallots minced
2 teaspoons honey
Salt to taste
freshly ground black pepper to taste
5 cup Vegetable Oil
Grilled Croutons:
1 each Baguette sliced lengthwise on a bias [pieces should be at least 6-8in long]
2 tablespoons Olive Oil
Salt Kosher, to taste
  • Medium

Ingredients

  • Grilled Baby Romaine Lettuce:

  • Grilled Lemon Vinaigrette:

  • Grilled Croutons:

Directions

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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:

  1. 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.
  2. Halve romaine hearts and drizzle with oil to prevent burning.
  3. Grill on direct heat until you get a nice char. Let cool for about 5 minutes before assembling salad.

 Grilled Lemon Vinaigrette:

  1. Cut lemons lengthwise and grill sliced-side down for 5-6 minutes or until grill marks and a bit of char are achieved.
  2. 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.
  3. Whisk in mustard, honey, shallots, salt and pepper. Whisk vigorously while slowly adding oil.
  4. Set aside until ready to serve salad.

Grilled Croutons:

  1. Slice baguette lengthwise on a bias [pieces should be at least 6-8in long], brush with oil and salt.
  2. Grill directly over heat until grill marks are achieved and bread is toasted. Remove and allow to cool.

Assembly:

  1. Onto a salad plate, place bread down first.
  2. Place open-faced grilled romaine on top of the bread [1hd-2 pieces per plate] and drizzle liberally with vinaigrette.
  3. Using a vegetable peeler, shave slices of Parmigiano-Reggiano directly over each salad. Serve immediately.
Grilled Romaine Heart Salad
Grilled Romaine Heart Salad

 

David Guas

Charismatic New Orleans-born chef David Guas, widely familiar from his frequent appearances on NBC’s “The Today Show” and CBS’ “The Talk,” brought his rugged charm as host of Travel Channels’ “American Grilled.”

Guas has garnered national praise in publications like Food & Wine, Travel + Leisure, Saveur, Southern Living, The Local Palate, Bon Appétit, Garden & Gun, The New York Times, The Wall Street Journal, and The Washington Post for showcasing the soul of the south in his sinfully delicious Louisiana-style favorites and signature desserts at Bayou Bakery, Coffee Bar & Eatery, his funkified neighborhood gathering spot in Arlington, Virginia.

Chef Guas has published two cookbooks – and his latest in 2015 was Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill like a Pro.

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