As the summer days wane, I still want to hold onto the very essence of summer food, the grill. Salad, meet grill. Cooking on an open flame changes your ingredients, the flavor, texture and it’s appearance. I should also note that I love salads, they are an essential part of every meal, including breakfast. Romaine is a pretty bland tasting green, but its got a great crunch so it grills perfectly. Then we drizzle it with a bright, zesty lemon, anchovy vinaigrette & delicate mound of Parmigiano-Reggiano.
1 head of romaine lettuce
1 c of Parmigiano-Reggiano or pecorino (I like to use both)
2 lemons, zested & juiced.
2 garlic cloves
1 tbsp capers
1 tsp anchovy paste or 2 filets of anchovies
1 egg yolk
3/4 c sunflower oil
1/4 olive oil
In a small bowl place the egg yolk and shave the garlic clove into a paste with a microplane grater. Add a pinch of flaky salt and whisk together. Add juice from 1 lemon and continue to whisk.
Slowly (very slowly) pour the sunflower oil into the egg mixture, whisking the entire time to build the dressing, making sure to stop along the way to ensure it is fully incorporated before adding more. Continue in the same method with the olive oil. Roughly chop the capers and add, Microplane the cheese into the dressing. Season to taste with fresh cracked pepper & flaky sea salt. Add lemon zest from 1 lemon.
Slice the head of romaine length-wise, into quarters. Drizzle with olive oil & sea salt, grill diagonally for 3-5mins. Remove from grill.
Drizzle the dressing generously over the romaine. If the dressing is too thick, you can add some ice water, 1 tbsp at a time until you reach your desired consistency. Garnish with the remaining lemon zest, a bit more cheese and fresh cracked pepper & flaky salt.