18 Aug 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.