Grilled Zucchini
Alexa Weibel
348 ratings with an average rating of 4 out of 5 stars
348
15 minutes, plus grill heating
Grilled Romaine
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1clove garlic, peeled and minced
- 6anchovy fillets, rinsed and minced
- 2teaspoons mayonnaise
- 2teaspoons Dijon mustard
- ½cup extra-virgin olive oil
- 2tablespoons cider vinegar
- Kosher salt and black pepper to taste
- 2tablespoons extra-virgin olive oil
- 2heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
- ½cup grated Parmesan
For the Dressing
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
461 calories; 42 grams fat; 8 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 12 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 12 grams protein; 897 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
- Step 2
Meanwhile, make the dressing: Put the minced garlic into a bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the mayonnaise and the mustard and whisk. Add the olive oil, whisking all the while, and then the vinegar. Season to taste with salt and pepper. Set aside.
- Step 3
Make the salad: Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these directly over the hot coals for 15 to 20 seconds on each side, until they are lightly golden, then remove to the cool side of the grill. Using a pastry brush or a small spoon, paint the dressing over the lettuce, making sure to get dressing between the leaves. Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.
Private Notes
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Cooking Notes
Bernice Glenn
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!.)
KensCooking
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.
faye49
instead of croutons you can put it over a slice of grilled bread rubbed with garlic
cynthia
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.
Robin
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!
Gina Ruben
https://www.youtube.com/watch?v=hCFIlWDkfo0
David
A question. Do wash the romaine lettuce before grilling? If so, how?
Lisa Conn
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).
Rhubarb Man
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.
Julia
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.
Sally
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.
Mem
Is it ever too cold to light the grill?
Beth Gahbler
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.
LH
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.
Winifred
Make this. You won't regret it. Use the anchovies even if you don't like anchovies. This is crazy delicious,
Melissa
I had to use the cast iron skilled method (it's still winter in Michigan). It was great! I loved the dressing. Didn't use the full 1/2 c of olive oil. Added toasted panko to finished dish.
Omar
So good. I bought too much romaine and wouldn’t have tried this otherwise. For me, it was a stovetop griddle. Fish sauce instead of anchovies as that was on hand. 30 seconds per side. For the stovetop would recommend just starting with the dressing on the cut side. Croutons and fresh lemon juice would be welcome.
CanuckCook
I used 3/4 of the oil given the comments, and then only used about half the dressing. Served with crumbled bacon (and then sautéed the romaine in the drippings), a runny egg, and garlic toast. Great lunch/light dinner. Also a great way to use up a lot of romaine when you forget and buy a 2nd 5-pack at Costco...
Robert B
Really good - the dressing was a bit heavy for us but it might be because I didn't use as many romaine hearts. Will definitely make again.
Mort G
Because I already had them on hand, I used hearts of romaine instead of full heads, and instead of quartering them, I halved them. I think using hearts was a mistake. I found the finished recipe very oily, and I had leftover dressing. If I get the chance, I'll try the recipe again with full heads of romaine, but if I make it again with hearts of romaine, I'll halve the recipe for the dressing.
Dan
Followed recipe exactly and it was fantastic. Delicious and fun to serve such a different thing at a dinner party. Raves all around.
Heather
This was delicious! I cooked it in a pan on the stove and it was perfect. Dressing was easy to make and so good. Added a fried egg and called it lunch. Perfection!
Sue
Veganized by using a little vegan fish sauce in place of anchovies. Used Napa cabbage. Shaving!
Bobbi
Question: how long will the dressing keep in the frig?
Don Dowell
I often grill Romaine for wedge salads. Cherry tomatoes, pickled red onion, capers, a quality crumbled bleu and a vinaigrette based on preserved lemon and truffle oil brings it home. Dang, now I'm hungry again.
Berndo
Really loved this. It was a big giant hit. Added the cheese after the grill, because I forgot about it while it was on the grill. I also took the lettuce inside, chopped it up and put it in a bowl. Serving the quartered heads felt like a pain in the butt in a cookout setting. Also, make sure to leave the bottom of the lettuce on, which helps it keep its shape on the grill. Remove it after the fact.
Name Winifred
We hadn’t made this in a long long time but remembered it today and got to it. So so simple, delicious and speedy to make. Takes a simple meal of burgers to the next level.
B Lou
I used a 4 inch by 4 inch square if nori instead of annchovies. Delicious!
Erik
How do you wash the lettuce?
MattinDE
Delicious. Just ate it, and already looking forward tovthe next round. The dressing is great for, well, everything. We had it on the salad plus with the grilled corn on the cob, potatoes, and steaks.
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