Grilled Romaine

For a week-night prep I made this on the stovetop using my cast-iron skillet pre-heated to very hot and coated with a little vegetable oil. Then, taking it off the heat I brushed the dressing on, added cheese, and covered the skillet for a bit. Really good. Kind of a takeoff on the Caesar without the croutons (which might make a good addition!.)

My wife said make this.
I said really?
Yes.
Hmmmm. Okay.
I did.
Not sure whom to thank more, my wife or Sam Sifton.
Sorry Sam. Wife always wins.
But truly a surprisingly good little recipe.

instead of croutons you can put it over a slice of grilled bread rubbed with garlic

Greens are crossing the line between what to eat raw, and what to cook. Love this cooked Romaine. I just split it in half rather than quarters, and it held together well on the grill.

This is fabulous! Just made it tonight for the 4th time. I get a package of organic romaine hearts and cut them in half. We grill two heads (4 halves) each time, eat two at dinner, and have two left for the next day. The dressing I made the first time has been sufficient for all four times. A real winner!

https://www.youtube.com/watch?v=hCFIlWDkfo0

A question. Do wash the romaine lettuce before grilling? If so, how?

This doesn’t work if the lettuce is soggy from washing. If you do wash the lettuce it must be completely dry (including in between the leaves).

Be careful of the size of the romaine heads, or one could end up with too much dressing -- but tasty dressing!

OK to make the dressing without the anchovy -- a real sacrifice, I know -- but there are anchovy-haters out there who will not be persuaded to indulge. Just add some salt.

Don't worry if the quartered heads come apart -- the result is still magnificent.

I sometimes use anchovy paste, especially when serving to anti-anchovy guests. Speeds up prep and can be slipped in, often undetected. Yes, I know....not particularly gratifying for the purists among you.

The grilled lettuce (pan grilled, since it was raining hard here in Seattle) was very good, but the dressing is fantastic. I've been enjoying it on everything from tossed greens & tomatoes to shopped cabbage. Really excellent.

Is it ever too cold to light the grill?

Did it on the grill two nights ago and there was a lot left over. The next night, it was simply too hot to cook, so I whisked a little lemon juice and a little more mayo and all of the leftover parmesan into the sauce to bind it, and simply used it as a salad dressing.

There's even some leftover for tonight. I can't wait! I'll try the stovetop idea sometime as well.

Maybe the best thing I have ever made to serve in the summertime alongside mixed grill! I've had grilled romaine at restaurants, but none as good as this. Thank you, Sam Sifton.

Make this. You won't regret it. Use the anchovies even if you don't like anchovies. This is crazy delicious,