Not much kitchen work this morning as we were planting a few more herbs and edible flowers on the rooftop patio. I did fire up the grill briefly for this grilled romaine with croutons, Parmesan and capers crunched up in a skillet, all nicely married with a simple vinaigrette. Going to enjoy it outside.
To make, heat up a grill or a grill pan (preferably ridged) to high heat. Cut the romaine in half vertically and brush the cut part with olive oil. Place cut side down on the grill and cook until grill marks show. You don’t want to grill it too long. Up to you if you want it grilled on both sides, if you do, brush with oil before grilling.
Serve half per person, depending on the size of your romaine. Drizzle dressing over, shave parmesan on top and scatter capers around. I like it with lots of croutons.
Vinaigrette: (keep leftover in a jar on the fridge)
2 teaspoon dijon mustard
2 tablespoon sherry vinaigrette
salt and pepper
7 tablespoon olive oil
Place in a small jar, secure the lid and shake shake shake to emulsify.
Cube a day old bread or tear into chunks. Heat up a little olive oil in a skillet, add the bread and toss over medium high heat until they absorb the oil and turn golden. Shower with salt and if you want a little garlic powder.
Same as above but use coarse bread crumbs to sauté in a little olive oil. Add chopped parsley at the end. Sprinkle over romaine – see image below.