Grilled Romaine Salad
Bubba Durand

You might not need all the dressing, but it will keep in the fridge for a couple of days.

4 hearts of romaine 1 cup grated Parmigiano-Reggiano olive oil for brushing a hot charcoal fire salt and pepper Dressing: 1/2 C Extra Virgin Olive Oil 3 T Sherry Vinegar 1/2 t salt 1 clove garlic, minced 1 anchovy filet 1 t Dijon mustard

Cut the romaine hearts in half length-wise, leaving the leaves attached at the stem end.
Rinse and shake dry, then place cut-side-down on paper towels.
Refrigerate until ready to grill.

Combine all dressing ingredients in blender and blend at top speed until smooth.

Brush the cut side of each romaine heart with olive oil, then sprinkle lightly with salt and pepper.
Place the romaine hearts cut-side-down on the hot charcoal grill. Cook until slightly charred (3 or 4 minutes).
Turn and cook the other side for a couple more minutes.

Put the grilled romaine hearts cut-side-up on individual serving plates. Drizzle with dressing and sprinkle with grated parm.
Serve right away.

Makes 8 salads.



The Johnson Family Cookbook