Elements For A Healthier Life Magazine Issue 02 | June 2016 - Page 46

I first discovered grilled romaine over 2 years ago while watching summer cooking shows. I'd never heard of it, but as with most things, once you focus your attention on it, you start to see it everywhere. Some of the trendiest restaurants were serving it as an appetizer or salad option with dinner. The charred, smoky flavor imparted by the grill, coupled with the sweet, crisp greens, makes for a perfecting pairing. Top it with your favorite Italian or Cesar dressing. For a real kick, try the anchovy vinaigrette dressing.

(Serves 4)

4 small hearts of romaine, sliced in half lengthwise

1/2 cup grated Parmigiano-Reggiano cheese

1/2 cup grape tomatoes, sliced in half lengthwise

Sea salt

Freshly ground black pepper

Preheat grill or stove-top grill pan on high heat. Drizzle olive oil lightly over romaine and season with salt & pepper. Place romaine cut side down on grill until black char marks appear (approximately 2-3 minutes).

Arrange 2 pieces of romaine on each plate and top with tomatoes and grated Parmesan cheese. Drizzle a generous amount of your favorite dressing or (anchovy herb vinaigrette) below over lettuce. Serve immediately.

Anchovy Herb Vinaigrette

1 medium garlic clove, minced

4 anchovy fillets, drained and rinsed (or anchovy paste)

1 small shallot, minced

1 large lemon, zested and juiced

1 tablespoon white wine vinegar

2 teaspoons Dijon mustard

3 tablespoons chopped fresh herbs, such as flat-leaf parsley, cilantro, chives, basil and dill

1/2 cup extra-virgin olive oil

In a medium bowl, whisk together garlic, anchovies, shallot, lemon zest, lemon juice, vinegar, Dijon and herbs. Whisking vigorously, drizzle in olive oil. Taste and adjust seasoning with salt and pepper. Drizzle over romaine hearts. Store leftovers in sealed container in refrigerator and consume within 1 week.

From Tae

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Grilled Romaine

Recipe fromTae Lynne

Photograph by C.K. Kochis