Sometimes when the cold weather hits, it feels unnatural to go for a crisp salad. But, not all salads have to be cold. Many forget about grilled salads. This is a great example of a cold weather salad that brings you balance in flavor and texture and heat from the grill.
Get your own Calphalon Square Grill Pan
The toasted pine nuts help to provide a crunch for this dish, but you may also want to serve it with some thick and crunchy croutons.
- Prep Time: 20m
- Cook Time: 5m
- Total Time: 25m
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon capers
- 1 teaspoon kosher salt
- 2 cloves garlic, peeled
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce, such as Tobasco
- 3 anchovy filets and 1/2 teaspoon of their oil
- 1/2 cup olive oil
- 2 tablespoons mayo
- 10 fresh basil leaves, washed and dried
- 3 romaine hearts, halved lengthwise, washed and dried
- Olive oil, for tossing
- Kosher Salt
- 1 lemon, juiced
- 1 cup pamersan, shaved
- 1/2 cup toasted pine nuts
- Preheat the grill to medium.
- In a blender, combine the lemon juice, vinegar, capers, salt and garlic. Blend until smooth.
- Add the Worcestershire, hot sauce, anchovies, olive oil, mayo, basil leaves and blend until smooth. Taste for seasoning. Set aside.
- In a large bowl toss the romaine halves in a drizzle of olive oil and a pinch of salt.
- Once the grill is very hot, put the romaine in a single layer on the grill and cook for about 30 seconds- 1 minute.
- Turn and cook on the other side for additional 30 seconds. The romaine should feel warm and slightly tender, while still holding some of its shape.
- Transfer the halves to a large platter and spoon some dressing over them.
- Top the romaine with the shaved Parmesan and sprinkle the toasted pine nuts over the dish and finish with some freshly squeezed lemon juice. Serve immediately.