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heart of romaine lettuce croutons Parmesan cheese mayonnaise anchovy fillet garlic salt brown mustard lemon juice olive oil
Viewed: 72 - Published at: 8 years agoIngredients
- 1 large heart of romaine lettuce
- 2/3 cup croutons
- 1/2 cup parmesan cheese, shaved with vegetable peeler
- 1/4 cup mayonnaise, fresh or store bought
- 1 anchovy fillet, finely minced
- 1 garlic clove, grated
- 1/4 tsp salt and pepper
- 1/2 tsp spicy brown mustard
- 1 tsp fresh lemon juice
- 1/4 cup olive oil, extra virgin
Method
- Using organic romaine is best for this recipe.
- Wash the outside of lettuce and pat dry with paper towel.
- Slice head of romaine in half, lengthwise.
- Using a small amount of olive oil, brush the inner head of lettuce.
- Set indoor or outdoor grill to medium heat.
- Allow to heat up fully.
- Place oiled side of romaine down and grill 2-5 minutes until grill marks just appear.
- Cut stem ends off after cooking.
- Set lettuce aside.
- In a large bowl, combine mayonnaise, anchovy, garlic, salt and pepper and lemon juice.
- Mix to combine.
- Using a whisk, vigorously beat in tbe olive oil, just drizzling it in as you whisk.
- You are looking to achieve a creamy consistency.
- Place grilled romaine on a platter.
- Drizzle caesar dressing over it.
- Top with croutons and parmesan ribbons!
- Recipe by taylor69too
