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people
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Ingredients
Grilled Hearts of Romaine
- 3 whole hearts of romaine cut lengthwise in half
- olive oil for drizzling
- salt and pepper to taste
Smoky Caesar Dressing
- 8 anchovy fillets patted dry
- 4 tablespoons dijon mustard
- 2 tablespoons smoked balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 4 cloves garlic coarsely chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon smoked paprika
- 2 teaspoons ground pepper
- 1 cup olive oil
- 3/4 cup freshly grated Parmesan cheese divided
Ingredients
Grilled Hearts of Romaine
Smoky Caesar Dressing
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Instructions
- In a food processor, add the anchovy fillets, dijon mustard, smoked balsamic vinegar, Worcestershire sauce, garlic, lemon juice, smoked paprika, and ground pepper. Puree until smooth, about 30 seconds. Scrape down the sides of the blender with a spatula.
- With the food processor turned on, slowly pour the olive oil into the chute of the processor until the dressing has emulsified.
- Add 1/2 cup of Parmesan cheese to food processor and puree until smooth and creamy, about 1 minute. Remove the dressing from the food processor, and set aside in the refrigerator.
- Preheat your grill to 375 degrees. Drizzle your hearts of romaine with olive oil, and season with salt and pepper. Once the grill is hot, sear the hearts of romaine, flat side down until charred, 3-4 minutes.
- Drizzle the hearts of romaine with the smoky caesar dressing, and top with remaining Parmesan cheese. Eat!
Recipe Notes
Our choice of wine to pair with this salad: the Valentin Bianchi Malbec 2010. It's well-structured, juicy Malbec with peppery notes.
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