I am not one of those people who pretends to find lettuce irresistible. To be perfectly frank, nine times out of ten I am going to choose the baguette before the salad. There are two very legitimate reasons for this. First, because I really love carbs, and second, because it is rare to find a truly good salad.
I am not going to be overly tempted by the generic house salad with Italian dressing.
But, when I can find or create a truly magnificent salad which highlights the crisp, fresh flavors of the greens, rather than masking them in substandard dressing, well, I'll put my baguette down for that.
This salad is simple perfection. Grilled romaine is my new obsession. It's fresh and crunchy, yet slightly wilted from the heat. The charred bits of green are heavenly.
The split heads of romaine are dressed simply in a bright, garlicky vinaigrette. There might be a little grated Parmesan action too, why not?
This salad is worth putting down your baguette. It is everything I need when the mid-week exhaustion hits.
Wishing you a wonderful Wednesday!
Grilled Romaine Salad
- 1 head romaine lettuce
- 3 tablespoons extra virgin olive oil, plus extra for brushing
- 2 large cloves garlic, peeled and finely grated
- 3 teaspoons rice wine vinegar
- 2-3 tablespoons finely grated parmesan
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- freshly ground black pepper, to taste
In a small jar combine 3 tablespoons olive oil, grated garlic, vinegar, parmesan, lemon juice, salt, and pepper. Make sure the lid of the jar is on tight and shake vigorously until the dressing is well combined.
Heat grill to medium high heat.
Cut romaine in half, lengthwise and brush each side with olive oil. Grill over medium-high heat for 3-5 minutes, until the edges have begun to char.
Dress the salad immediately and serve. Enjoy!