Grilled romaine with heirloom tomatoes
One of my favourite summer salads is a grilled romaine. There is something about the charred edges and crisp greens that works beautifully and I tend to grill a few of our summer salads on the outdoor grill. I have posted a grilled romaine salad before and served it with halloumi cheese. Halloumi has a high melting point and it can easily be grilled without melting. This time I had beautiful small heirloom tomatoes and thought of combining them with the grilled romaine. A little grilled bread to go along and there you have it, a beautiful salad.
To make it you cut the romaine in half lengthwise and drizzle the cut side with a little olive oil. Another way of doing this is to drizzle the olive oil on a large plate and dab the cut side of the romaine on the oil so only the edges get coated. You can cook it on an outdoor grill or indoors on the stove top using a ridged or cast iron pan. The idea is to char the cut side but not cook the whole romaine. It should stay crisp and only the charred side should wilt a little. Depending on the occasion, I would serve half of a small romaine per person as a salad with some accoutrements. If this is the entire offering you could serve two small halves.
Serve it topped with shaved asiago or parmesan or another cheese of your choice, or serve it as is, vegan style.
I romaine lettuce, crisp and clean
1 tablespoons olive oil
A bunch of heirloom cherry style tomatoes
a few slices of baguette, cut into cubes
2 tablespoons olive oil
1/2 cup shaved cheese – pecorino or parmesan
Vinaigrette ( see below)
Clean the lettuce and remove any damaged outer leaves.
Cut the romaine in half lengthwise, keeping the root end intact.
pour the 2 tablespoons oil on a plate and rub the cut side of the romaine in the oil.
Heat the grill to high
Using tongs place the romaine halves on the grill cut side down.
Let cook until blackened and charred on the cut side. this happens fairly quickly. remove to a plate.
Heat 2 tablespoons oil in a small skillet, add the bread cubes and cook, tossing, until golden and crisp. Remove from heat and set aside.
Cut the tomatoes in halves or quarters as necessary.
Place half a romaine on each plate. Scatter the tomatoes over the romaine.
Drizzle with the vinaigrette, not too much.
Add the bread cubes and sprinkle with cheese.
1 teaspoon dijon mustard
2 tablespoons red or white wine vinegar
1 small garlic clove, grated (optional)
A large pinch of salt
A couple of twists freshly ground pepper
7 tablespoons good quality olive oil
Place the mustard, vinegar, garlic, salt and pepper in a small bowl and whisk to combine.
Add the oil in a slow drizzle whisking constantly until a creamy dressing is formed.