https://www.copymethat.com/r/SCX9018gz/grilled-romaine/
6653577
zu40V3w
SCX9018gz
2024-04-25 07:55:49
Grilled Romaine
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by SAM SIFTON. "Lettuces do nicely on the grill, softening slightly at their centers and charring beautifully at their tips. Their bitterness is a fine counterpart to the sweet spiciness of a lot of grilled foods. In this recipe, the dressing is Caesar-like. Mustard and mayonnaise serve as emulsifiers, while anchovies, garlic and vinegar provide a welcome kick. Make sure to paint the dressing into the crevices between the leaves, so that while the lettuce caramelizes slightly on the exterior, there is still warm creaminess within.
Featured in: Mixed Grill, The American Way."
TIME: 15 minutes
Featured in: Mixed Grill, The American Way."
TIME: 15 minutes
Ingredients
- subheading: FOR THE DRESSING:
- 1 clove garlic, peeled and minced
- 6 anchovy fillets, rinsed and minced
- 2 teaspoons mayonnaise
- 2 teaspoons Dijon mustard
- ½ cup extra-virgin olive oil
- 2 tablespoons cider vinegar
- Kosher salt and black pepper to taste
- subheading: FOR THE SALAD:
- 2 tablespoons extra-virgin olive oil
- 2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
- ½ cup grated Parmesan
Steps
Directions at cooking.nytimes.com
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