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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 heads romaine lettuce |
extra-virgin olive oil |
citrus caesar vinaigrette, recipe follows |
parmigiano-reggiano |
1 clove garlic, minced |
1 tablespoon grated lemon zest |
3 tablespoons fresh lemon juice (from 1 to 2 lemons) |
2 tablespoons anchovy paste |
1 tablespoon white wine vinegar |
2/3 cup extra-virgin olive oil |
Directions:
1. Preheat a grill to medium-high.
2. Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.
3. Citrus Caesar Vinaigrette:
4. Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.
5. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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