Saturday, August 18, 2012
Grilled Romaine Salad with Spicy Lemon Vinaigrette
* 3 heads romaine lettuce (1/2 head per person)
* 1/2 c. cherry tomatoes, halved
* 1/4 c. parmesan cheese
* juice of 2 lemons
* 1 tsp. dijon mustard
* 1 garlic clove, grated
* 1/4 c. extra virgin olive oil.
* 1/2 tsp. fresh ground pepper
Halve romaine heads and wash thoroughly under cold water. Place sliced side down on a tray lined with a clean dish towel; refrigerate while you prepare the dressing. To make the dressing, combine lemon juice, dijon mustard, grated garlic, and pepper in a shallow bowl. Stream in olive oil while whisking. Heat grill or grill pan to medium high heat. Brush romaine lightly with dressing and placed halved sides down on grill. Grill for 2-3 minutes, just until light grill marks appear. Drizzle remaining dressing over lettuce, and garnish with cherry tomatoes and parmesan cheese. Enjoy!