Monday, March 30, 2009

Grilled Romaine Hearts with Easy Caesy Dressing

This dish was inspired by a great grilled Caesar Salad we had at Bugaboo Cafe at the Gallatin Road intersection with the mountain road in Big Sky, MT. It is a simple way to gussy up a basic salad.

Easy Caesy Dressing
All of these measurements are approximate. Build this dressing conservatively and taste as you go. You may notice that I'm missing a key Caesar ingredient: Parmesan. That's because I didn't have any on hand. Feel free to grate some into the dressing if you have it.

1 finely chopped anchovy fillet or 1 tbsp anchovy paste
1/2 tsp bottled minced garlic
1 tsp dijon mustard
5 shakes Worcestershire Sauce
2 tbsp fresh squeezed lemon juice
1/3 cup light mayonnaise

Whisk ingredients together or shake together in a capped jar. Pour on top of grilled romaine hearts.

Grilled Romaine Hearts
One serving= 1/2 Romaine Heart

Slice romaine heart lengthwise and cut off any discolor on the bottom nub. Rinse thoroughly with water and dry. Brush inside of each half with olive oil and set down to grill on a large heated pan (nonstick, cast-iron or grill). Cook until grill marks appear and leaves are slightly wilted. Remove and drizzle with Easy Caesy Dressing.

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