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.
Calories: 327kcalCarbohydrates: 4gProtein: 8gFat: 32gSaturated Fat: 6gTrans Fat: 1gCholesterol: 57mg