Re-imagine your salad ritual with this Grilled Romaine Salad recipe by Ingrid Hoffmann, Master Griller and Host of the Food Network show ‘Simply Delicioso’. Your taste buds, and your waistline, will rejoice.
Makes 6 servings
2 garlic cloves
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon fresh oregano leaves, finely chopped
½ teaspoon sugar
¼ cup extra-virgin olive oil
freshly ground black pepper
3 heads romaine lettuce, cut lengthwise in half
½ cup Parmesan curls, shaved from a block of cheese with a swivel vegetable peeler
- Set your Lynx to medium heat.
- To make the dressing, finely chop the garlic on a chopping board. Sprinkle with a large pinch of salt, and smear the garlic on the chopping board to make a paste. Transfer to a small bowl. Add the vinegar, water, oregano, and sugar and whisk to combine. Gradually whisk in the oil. Season with salt and pepper.
- Brush the cooking grate clean. Brush the romaine lettuce with some dressing on both sides. Place on the grill, cut side down, and grill, turning once, until the lettuce is seared with grill marks, about 2 minutes.
- Place each romaine half on a dinner plate. Sprinkle with the Parmesan and serve immediately.