Grilled Romain Topped with Caesar Vinaigrette and Herbed Granola
This is a great salad to make in the summer. While grilling lettuce is not standard practice, something about the quick, light charring of this salad feels entirely appropriate.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Ingredients
For the Dressing:
1/4CupLemon Juice
2TablespoonsBalsamic Vinegar
1/2TablespoonChampagne Vinegar
2Medium-sized Garlic Clovesminced
3/4CupMayo
1Egg
1/2CupGrated Parmesan
1/4CupWater
1/4CupExtra Virgin Olive Oil
1TspGround Pepper
2 1/2TbspWorcestershire Sauce
2Pinchesof Kosher Salt
For the Granola
1CupRolled Oatsgluten-free for us
1tspExtra Virgin Olive Oil
2TbspChopped Pine Nuts
1 1/2tspDried Basil
1 1/2tspFresh Oreganochopped
1/4CupHoney
1/2TbspBalsamic Vinegar
For the Grilled Romaine
1head of romaine lettuce
Extra virgin olive oilfor brushing
Salt and pepper
Instructions
First, make the dressing:
In a bowl, whisk together the lemon juice, balsamic vinegar, champagne vinegar, and minced garlic. Let sit for 5 minutes to allow the acid in the lemon juice and vinegars to remove the harshness from the garlic.
Whisk in the rest of the ingredients for the dressing. Taste and adjust salt level as desired, then place the dressing in the fridge.
Make the granola:
Heat a pan on medium low heat. Add the rolled oats, pine nuts, basil, extra virgin olive oil, and toast until the oats turn light brown.
Add the honey and balsamic vinegar and toss to coat evenly. Let this cook in the pan for about 1 minute.
Add the fresh chopped oregano and mix together well.
Pour the granola onto wax paper and place in the freezer to cool for about 10 minutes.
Grill the romaine:
Heat a grill on high.
Cut the head of romaine into quarters, and submerge each piece in water. Swish around in the water gently to allow any dirt trapped in the leaves to escape. Lay each piece on a couple layers of paper towel and rotate every couple of minutes to allow the water to drip out of the leaves.
Brush each side of the lettuce lightly with the extra virgin olive oil. Sprinkle a little salt and pepper on all sides.
Grill each lettuce quarter for 20-30 seconds on each of the 3 sides. Remove from heat.
Assembly:
Lay the lettuce quarters on separate plates, with the cut sides facing up so the dressing will penetrate into the leaves. Drizzle a little of the dressing over each serving and top with some of the crumbled herbed granola.