Grilled Romain Salad with creamy vinaigrette

One of my favourite salads on the menu at the Eldorado in Kelowna used to be their grilled romaine salad, unfortunately no longer offered. So, if I am in the mood for a grilled romaine I have to make it myself. So it’s time to post the recipe, which is really no recipe at all, just a method.

This is a rather substantial salad and quite filling, so depending on the size of the romaine and the rest of the menu, serve one half or two halves per person.

If you think of a caesar salad, then garnish the grilled romaine as you would a caesar salad, with croutons and shredded cheese, but of course, the recipe is wide open to interpretations. Have fun and experiment.

I usually have more than one dressing in the fridge so if I have this delicious basil vinaigrette I smear some of it on each plate before plating the romaine, then drizzle with the creamy vinaigrette (below).

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Ingredients:

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Fresh and crisp romaine, 1/2 or 1 per person

Olive oil

Shaved pecorino

Possible garnishes and extras:
Croutons
Shaved pecorino or parmesan
Capers (plain or you can fry them in a little oil to make them crisp)
Dukkah
Diced confetti vegetables (red pepper, carrots, avocado etc.)
Cherry tomatoes
Basil vinaigrette smear on the bottom of the plate.

Creamy vinaigrette:

1 tablespoon dijon mustard
2 tablespoon white balsamic vinegar
2 tablespoons heavy cream
A pinch salt, pepper, sugar
5-6 tablespoons olive oil

Place all dressing ingredients in a glass jar with lid, shake to emulsify.

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Directions:

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Cut each romaine in half vertically keeping the root end intact and trim excess leaves by pulling them back.

Line a baking sheet with foil or parchment (or use a flat plate).

Drizzle olive oil over the plate or parchment.

Lay romaine, cut side down, over the oil and move them around so the cut side is coated with oil.

Heat up grill to high.

Using tongs lay romaine on the grill, cut side down.

Grill without moving until the underside has grill marks and is lightly charred. Do not overcook, you want the lettuce to remain crisp.

Place one or two halves per serving on large plates.

Drizzle with vinaigrette and scatter parsley, capers and shaved pecorino over.

Serve right away.

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