Grilled Romaine Salad
2 heads romaine lettuce, tops trimmed, cut in half lengthwise
Olive oil spray
½ cup Parmesan cheese, grated
2 garlic cloves, minced
1 teaspoon anchovy paste
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
½ cup olive oil
2 T. Apple cider vinegar
½ teaspoon salt
¼ teaspoon black pepper, ground
Heat a cast iron pan on the stove. I use my cast iron grill pan. You can also do this on the BBQ grill.
Trim romaine lettuce tips, but leave the bottom attached. Cut the romaine lengthwise in half.
Spray or brush lettuce leaves with olive oil
Place the lettuce on a hot pan and grill until lettuce leaves get browned. Flip and brown other side.
Once the second side is browned, flip back over and brush dressing in between the leaves and sprinkle with Parmesan cheese. Flip over again until the cheese melts. Remove to a plate.
To serve, add a drizzle of dressing and a sprinkle of Parmesan cheese. Sprinkle with pepper and serve warm.
For the dressing
Add the garlic and anchovy paste to a small bowl and make a paste.
Add the mayonnaise, Dijon, oil, vinegar, salt and pepper. Stir to make a smooth dressing. Set aside.