A few weeks ago we headed over to my brother's and sister-in-law's for dinner. Nothing fancy--just a few items on the grill and a few sides. Lucky for us, they live close enough to do this often and as both families like to cook, we enjoy experimenting with recipes.
To go along with the steaks, I brought a couple heads of romaine. The idea was to make a salad. But instead of a traditional take, we grilled the romaine. It was delish! My SIL Amy tells me she's made it a few times since, as have I. It's not a full-blown addiction, but as summer approaches, I know this salad will be in heavy rotation around here.
If you like the flavor profile of a Ceasar salad, give this a go. It's perfect alongside a steak or grilled chicken. Also, it works just as well indoors on a cast iron pan should a few rainy days separate you from your outdoor grill (like it has in our neck of the woods lately).
adapted from I'm Just Here for the Food - Alton Brown
- 4 heads romaine lettuce
- olive oil
- kosher salt and freshly ground black pepper
- 1 tablespoon capers
- 1 tablespoon Dijon mustard
- 1/2 cup apple cider vinegar
- grated parmesan cheese (for topping)
Clean then quarter or halve the romaine heads lengthwise (depending on the size of your head). Keep the root intact to keep each piece together. Brush lightly with olive oil and season with salt and pepper.
Mix together the capers, mustard, and vinegar. Grill the romaine on the grill, directly over the heat (indoor grill worked well for me, too). Turn when it begins to char and wilt--total grill time is about 1 minute. Remove to serving plates and spoon the vinegar mixture over each and sprinkle with parmesan. Best served warm.
My notes: FYI, the original recipe called for the above dressing amount, but for only one romaine head. I found this dressing to greens ratio far too heavy but admittedly, like my dressing on the light side.