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GRILLED CAESAR SALAD

The first time I had a grilled salad was at Officine Brera in Los Angeles.  Straight from the Farmer's Market, they grilled a whole head of little gems lettuce over a wood fire and dressed it with a lemony Caesar. So here's my hack on the whole thing - easy to procure romaine, and a quick and delicious dressing bound to please.  Scrumptious! 

(Each head of romaine will serve 4)

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  WHAT YOU NEED   -  a grill and tongs  -  sharp knife   INGREDIENTS    -  1 large head of romaine - quartered, washed and drained on paper towels  -  extra virgin olive oil

WHAT YOU NEED

-  a grill and tongs

-  sharp knife

INGREDIENTS 

-  1 large head of romaine - quartered, washed and drained on paper towels

-  extra virgin olive oil

 -  bottle of your favorite Caesar dressing (mine is Girard's Light Caesar)  -  juice of 1/2 a lemon  -  1/2 cup shredded parmesan  -  your favorite croutons (if they are large, cut them into quarters)  -  fresh pepper and salt to taste  -  anchovy paste (if you really love umami in your caesar)

-  bottle of your favorite Caesar dressing (mine is Girard's Light Caesar)

-  juice of 1/2 a lemon

-  1/2 cup shredded parmesan

-  your favorite croutons (if they are large, cut them into quarters)

-  fresh pepper and salt to taste

-  anchovy paste (if you really love umami in your caesar)

  INSTRUCTIONS   1.  Mix a cup of dressing with lemon juice, 1/2 the cheese and a couple of grinds of fresh pepper. (add a 1/2 tsp anchovy paste if you love that extra kick)  2.  Preheat your grill with all burners on high.  If using charcoal, get those coals to a nice ashy grey.  3.  After lettuce is drained and dry, arrange on a sheet pan, and season with pepper, a little salt, and drizzle both sides with extra virgin olive oil.

INSTRUCTIONS

1.  Mix a cup of dressing with lemon juice, 1/2 the cheese and a couple of grinds of fresh pepper. (add a 1/2 tsp anchovy paste if you love that extra kick)

2.  Preheat your grill with all burners on high.  If using charcoal, get those coals to a nice ashy grey.

3.  After lettuce is drained and dry, arrange on a sheet pan, and season with pepper, a little salt, and drizzle both sides with extra virgin olive oil.

 4.  Grill one side (without moving the lettuce) until edges of the leaves are charred and slightly wilted.

4.  Grill one side (without moving the lettuce) until edges of the leaves are charred and slightly wilted.

 5.  Flip the romaine over and do the same for the other side.

5.  Flip the romaine over and do the same for the other side.

 6.  At this point you can serve the romaine hot off the grill, room temp or even refrigerated.  7.  Drizzle with dressing, sprinkle parmesan and croutons over the top and enjoy!

6.  At this point you can serve the romaine hot off the grill, room temp or even refrigerated.

7.  Drizzle with dressing, sprinkle parmesan and croutons over the top and enjoy!