Our family was blessed last week with a glorious bounty from our local CSA, Mountain View Farm. Mountain View is one of the best CSA (Community Supported Agriculture) farms in our area and gives us a weekly bounty for our Mediterranean Diet recipes. It is well loved for the generous produce shares, sustainable and healthy growing methods and U-pick produce available to supplement your share. Don’t get me started on their perfect strawberries…
I count myself lucky to enjoy the delicious local produce that crops up in the fertile Connecticut River Valley. Our first share pick-up was quite ample and included three enormous heads of romaine lettuce.
I wondered what to do with all of this beautiful romaine that wouldn’t leave me with a feeling of salad exhaustion. Then I was inspired by the internet and social media foodie channels featuring grilled romaine. It’s the perfect dish for romaine to take center stage as a complete meal.
We grilled the romaine, covered it in a generous amount of Caesar salad dressing and served it with a few croutons. It made for a delicious, light and complete summer evening meal. Bonus: grilling romaine is simple and fast. The romaine turns out slightly charred while maintaining its crispness. A beautiful dish to behold.
Photo Credit: Christine Dutton
Grilled Caesar Salad
- 1 large eggs at room temperature
- freshly squeezed juice of half a lemon
- 1 clove garlic, pressed
- 1 tbsp. white wine or white balsamic vinegar
- 1 1/2 tsp Worcestershire sauce
- 4 oil packed anchovy filets, chopped finely
- 3-4 dashes tabasco sauce
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1/4 tsp Aleppo pepper (optional)
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated parmesan cheese
- 2 hearts of romaine, each cut in 1/2 vertically, leaving stems attached
- extra virgin olive oil
- lemon juice
- salt and pepper to taste
- sourdough bread croutons
- 2 tbsp. fresh parsley, finely chopped
- Bring water to a boil and boil eggs for two minutes. Run eggs under cold water.
- In the meantime, combine the lemon juice, garlic, vinegar, Worcestershire sauce, anchovies, tabasco sauce, salt, pepper and optional aleppo pepper in a small bowl. Crack eggs and add yolk and whites to the dressing. Add olive oil slowly to the mix.
- Grill romaine on medium high heat at 1-2 minutes for each side.
- Plate each grilled romaine and cover with the dressing. Add a few croutons on top and sprinkle with parsley.
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