I first experienced the flavor of this unique salad in a restaurant in St. Augustine, Fla., many years ago. It was love at first bite. The waiter shared the chef’s recipe with me.
I often make this during the summer. It’s a light meal to start or add protein and it’s a main meal. It is also a delightful potluck dish to bring to a picnic or barbecue. I add extra fresh ground pepper to this recipe.
Serves 4
2 large heads of romaine, cut in half lengthwise
½ C olive oil
½ C lemon juice
3-5 cloves of garlic
1 t. salt
1 t. fresh ground pepper
½ C Reggiano parmesan cheese, thinly shaved
½ lemon quartered
Sourdough croutons
Anchovies, optional
Wash and dry lettuce and set aside. In a jar add olive oil, lemon juice, pressed garlic, ½ tsp. salt and pepper. Let sit for at least an hour; up to four is best.
Brush a small amount of infused oil on both sides of romaine hearts, place on grill for 3 minutes on each side.
Place lettuce on platter, pour small amount of dressing over grilled romaine, add salt and fresh pepper and top with shaved cheese, croutons and fresh lemon slices. Serve with anchovies on the side and extra dressing.
Tip: Try atop your next grilled burger.
