August – Grilled Romaine Salad

August – Grilled Romaine Salad

Grilled Romaine Salad


2 heads romaine lettuce, cut in fourths

1 clove garlic, minced

6 anchovy filets, minced

2 t. olive oil mayonnaise

2 t. Country Dijon mustard

2 T. cider vinegar

1/2 c., plus 2 T. Odelay Extra Virgin Olive Oil (divided)

1/2 c. grated parmesan cheese

Kosher salt and freshly ground black pepper to taste


In a small bowl. Mash the minced garlic and anchovies into a paste. Add mayonnaise, mustard and vinegar and whisk. While whisking, slowly pour in 1/2 c. Odelay Extra Virgin Olive Oil. Salt & pepper to taste and set aside.

Brush quartered romaine all over with 2 T. Odelay Extra Virgin Olive Oil. Grill quickly (15-20 sec) on each side. Cover romaine with parmesan cheese, close the lid and allow cheese to melt (1-2 min).

Move romaine to platter, drizzle with dressing and serve immediately.

Serves 4