Description
A quick and flavorful recipe for grilled romaine hearts served with a rich Parmesan vinaigrette, perfect for a fresh and charred salad side dish that combines smoky grilled greens with tangy, umami-packed dressing.
Ingredients
For the Grilled Romaine
- 2 romaine hearts (washed, fully dried, and cut in half)
- 2 tbsp olive oil
- Juice of 1/2 lemon
- 1/4 tsp kosher salt
- 1/4 tsp ground black pepper
For the Parmesan Vinaigrette
- 1/4 cup olive oil
- 2 anchovies in oil
- 3 garlic cloves (minced)
- 1/2 tsp Dijon mustard
- 1/2 tsp red wine vinaigrette
- 3 tbsp grated Parmesan cheese
- 1/4 tsp ground black pepper
- 1 tsp lemon juice
Instructions
- Prepare Romaine: Wash the romaine hearts thoroughly and dry them completely in the fridge. Ensuring the romaine is fully dry is crucial to achieve good grilling and prevent steaming.
- Preheat Grill: Preheat your grill to 450°F (232°C) and let it heat for about 10 minutes to ensure it’s hot enough for charring.
- Cut Romaine: Once dry, cut the romaine hearts in half lengthwise and place them on a cutting board or plate with the cut sides facing up.
- Season Romaine: Drizzle 2 tablespoons of olive oil evenly over the flat cut sides of the romaine halves. Then squeeze the juice of half a lemon on top, and sprinkle with kosher salt and ground black pepper.
- Make Parmesan Vinaigrette: Using a mortar and pestle, pound the anchovies and minced garlic into a smooth paste. If lacking a mortar and pestle, mince anchovies finely and use the flat side of a knife to mash them. Transfer this paste to a medium bowl, add Dijon mustard, red wine vinaigrette, black pepper, and lemon juice, and whisk until combined. Slowly drizzle in 1/4 cup olive oil while whisking to emulsify the dressing. Finally, fold in the grated Parmesan cheese. If the vinaigrette separates, whisk again before serving.
- Grill Romaine: Place the romaine halves cut side down on the hot grill grates. Grill for 4 to 5 minutes, pressing gently with tongs if necessary to ensure all parts make contact and develop a good char. Avoid wet lettuce to promote proper grilling marks.
- Serve: Remove the romaine from the grill and transfer to a serving plate. Drizzle the prepared Parmesan vinaigrette evenly over the grilled romaine. Optionally, grate additional Parmesan on top for extra flavor. Serve immediately for the best taste.
Notes
- Make sure the romaine hearts are fully dry before grilling to achieve proper charring.
- If you don’t have a mortar and pestle, a knife can be used to finely mince and mash the anchovies and garlic into a paste.
- The Parmesan vinaigrette can be whisked again if it starts to separate before serving.
- This dish is best enjoyed fresh off the grill to maintain crispness and flavor.
- Adjust salt and lemon juice in the vinaigrette to taste depending on preference.
