U.S. FLAT RATE SHIPPING $12
U.S. FLAT RATE SHIPPING $12
August 05, 2022 1 min read
My last experience with grilled romaine was in a favorite restaurant, so I decided to try it myself. I used Garlic Extra Virgin Olive Oil in this recipe. The flavor is wonderful. The salad was delicious and I have to say our Garlic EVOO really made it so much better!
Rated 5.0 stars by 1 users
Salad
4
15 minutes
5 minutes
The salad was delicious and I have to say our Garlic EVOO really made it so much better!
2 oz. Parmesan Cheese, Shaved
Pickled Onions, prepackaged
2 Tbsps. Garlic Extra Virgin Olive Oil (for brushing on)
2 Romaine Hearts, sliced in half
2 Slices Rye Bread, cubed (for croutons)
2 Tbsps. Garlic Extra Virgin Olive Oil
¾ cup Garlic Extra Virgin Olive Oil
1 tsp. Cognac Mustard
¼ tsp. Cayenne Pepper
1 tsp. Worcestershire Sauce
1 Tbsp. Anchovy Paste
1 Lemon
Salt and Pepper
Heat the oil in a large skillet or frying pan over medium-high heat until shimmering.
Add the bread cubes to the pan, sprinkle with 1 teaspoon salt, toss to coat with the oil, and arrange in a single layer.
Toast the bread, tossing every minute or so, until the bread cubes are golden-brown on all sides, about 5 minutes total.
Remove the pan from the heat. Season with additional salt if needed. Let cool completely.
Place all ingredients into a bowl and whisk until emulsified.
Heat grill to medium heat. Brush Romaine with olive oil and place cut side down.
Allow for grill marks on Romaine, about 3 minutes. Then flip with the side down for about 2 minutes.
Place Grilled Romaine on a plate, add pickled onions, dressing, and finish with croutons and cheese.
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