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Grilled Romaine Salad with Anchovy Mustard Vinaigrette Recipe


Grilled romain quarters sprinkled with Parmesan cheese
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2.81 from 21 votes
This salad will change the way you think about grilled vegetables. The grill keeps the lettuce juicy and crunchy but also imparts smoky, meaty flavors to the salad. Serve this one with a fork and a knife.

Serve with: Belgian blond ale, such as Duval


Course:
Appetizer
,
Dinner
,
Lunch
,
Salad
,
Side Dish
,
Vegetable
Cuisine:
American

Makes:

Servings: 4 servings

Takes:

Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients

  • 1 clove garlic
  • 6 anchovy fillets
  • 1 tablespoon brown mustard
  • 1 large egg yolk
  • ½ cup plus 2 tablespoons extra-virgin olive oil
  • 1 lemon
  • Fine sea salt and freshly ground black pepper
  • 2 heads romaine lettuce
  • ¼ cup grated Parmigiano-Reggiano cheese
  • 1 teaspoon flake sea salt, such as Maldon or smoked Maldon
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 350°F (176.7°C) on the indirect side. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 350°F (176.7°C) on the indirect side.
  • Prep. Mince the garlic and put it in a salad bowl along with the anchovies. Use the back of a fork to mash together the garlic and anchovy into a paste. Whisk in the mustard and egg yolk, and then whisk in 1⁄2 cup (118.3 ml) of the oil a little at a time until thickened. Squeeze in all the juice from the lemon (through your hands to catch the seeds), and season to taste with sea salt and pepper. Whisk, then set aside.
  • Remove any loose leaves from the romaine and cut each head lengthwise into quarters. Coat the romaine quarters with the remaining 2 tablespoons oil.
  • Cook. Put the romaine quarters cut sides down on the grate directly over the fire and grill, turning once, just until grill marked, about 20 seconds per side. Using tongs, transfer the lettuce to the indirect side of the grill, positioning it cut sides up. Paint with half of the vinaigrette, getting the dressing down in between the leaves. Then shower with half of the cheese. Cover the grill and cook until the cheese just starts to melt and the ends of the lettuce wedges wilt, about 2 minutes.
  • Serve. Transfer the romaine to a platter. Dress with the remaining vinaigrette, a scattering of the remaining cheese, and a sprinkle of flake salt.