Grilling Romaine lettuce is nothing new. in fact, it has been going on so long, I think I think I might actually be one of the last people to try it!!
Anyway, I had an opportunity this week to give it a try, and you know what? I really liked it! Romaine is a strong lettuce, and stands up nicely to a little heat from the grill.
It only takes a couple of minutes to get enough char on the lettuce, so you can easily put this together while the meat you just grilled for the main course is resting.
The instructions are for a gas grill. If you are using charcoal, you may want to do this with the lid off. Watch closely as you may not need the full 2 minutes. ( I know our Charcoal grill tends to be hotter than our gas grill.)
This salad is similar to a Caesar salad, but without the raw egg.
Grilled Romaine Hearts with Anchovy Dressing
2 oil-packed anchovy fillets, drained and chopped
1 clove garlic, chopped
1/2 cup olive oil
2 Tablespoons lemon juice
1/4 teaspoon lemon zest
3 Romaine Lettuce hearts
12 slices of baguette 1/2 ” thick
Pre-heat gas grill to 350F.
Puree anchovies, garlic, oil, in blender until smooth. Season with salt and freshly ground pepper.
Brush both sides of baguette slices with some of this mixture and grill both sides until toasted.
Add the lemon juice and zest to the anchovy oil and blend until emulsified. Taste for seasoning add more salt if needed and set aside.
Cut romaine hearts in half lengthwise. Place over direct heat on grill grates and close lid. Grill about 2 minutes, just until char marks from the grill start to appear. (You want to grill them, just until grill marks appear, and you need the lid closed to get the heat to do this. Otherwise, you and up with a wilty mess of greens no one wants to eat. )
Transfer cooked greens to large platter, spoon dressing over, arrange baguette slices on top and serve.
Alternately, you can slice the grilled lettuce into 2″ pieces transfer to bowl and toss with dressing, serving baguette slices on the side.
DO AHEAD – Bread can be brushed with anchovy dressing. and the dressing can be completed 4 hours ahead. Lettuce hearts can be cut in half and kept refrigerated in advance as well.