Grilled Romaine Salad With Anchovy-Mustard Vinaigrette
Note: For a color contrast, substitute a large head of radicchio for one of the romaine. For even more “grilled” intensity, use a smoked salt to finish the dish. From “Williams-Sonoma Grill School,” by Andrew Schloss and David Joachim.
• 1 large garlic clove, smashed, peeled and minced
• 6 anchovy fillets, minced
• 1 tbsp. brown mustard
• 1 egg yolk
• 1/2 c. plus 2 tbsp. extra-virgin olive oil, plus more for grate, divided
• Juice of 1 lemon
• Fine sea salt and freshly ground pepper
• 2 heads romaine lettuce, loose leaves removed and each head cut lengthwise into halves or quarters (see Note)
• 1 oz. (1/4 to 1/3 c.) Parmigiano-Reggiano cheese, shredded
• 1 tsp. flake sea salt, such as Maldon (see Note)
Heat grill to medium indirect heat (300 to 350 degrees).
In salad bowl (or do this in blender or food processor), using back of fork, mash together garlic and anchovy fillets into a paste. Whisk in mustard and egg yolk and then whisk in 1/2 cup oil a little at a time until thick sauce forms. Stir in lemon juice and season with fine sea salt and pepper.
Brush grill grate with oil. Coat romaine with remaining 2 tablespoons oil. Put romaine directly on grate over the fire and grill, turning once, just until grill-marked, about 20 seconds per side. Using tongs, remove romaine from heat and paint with half of the vinaigrette, getting the dressing down in between the leaves. Sprinkle with half of the cheese. Return romaine to the grill, in a spot with indirect heat and cook, covered, until cheese just starts to melt and the ends of the romaine leaves wilt, about 2 minutes.
Transfer romaine to platter. Dress with remaining vinaigrette, a scattering of remaining cheese, and a sprinkle of flake salt.
Nutrition information per serving:
Calories 400 Fat 38 g Sodium 970 mg
Carbohydrates 10 g Saturated fat 6 g Total sugars 3 g
Protein 8 g Cholesterol 55 mg Dietary fiber 6 g
Exchanges per serving: 2 vegetable, ½ medium-fat protein, 7 fat.