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Photo:Jason Donnelly
Jason Donnelly
Active Time:25 minsTotal Time:30 minsServings:8Jump to Nutrition Facts
Active Time:25 minsTotal Time:30 minsServings:8
Active Time:25 mins
Active Time:
25 mins
Total Time:30 mins
Total Time:
30 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1large egg yolk (see Tip)2anchovy fillets, finely chopped to a paste (about 1 1/2 teaspoons)½teaspoonDijon mustard½teaspoongrated garlic½teaspoonWorcestershire sauce¼teaspoonsalt2ouncesParmesan cheese, grated with a microplane (about 1 1/4 cups), divided⅓cupmild olive oil plus 2 tablespoons, divided2headsromaine lettuce, outer leaves removed, halved lengthwise through root1mediumlemon, halved crosswise4(1-inch-thick) sliceswhole-grain bread
Cook Mode(Keep screen awake)
Ingredients
1large egg yolk (see Tip)
2anchovy fillets, finely chopped to a paste (about 1 1/2 teaspoons)
½teaspoonDijon mustard
½teaspoongrated garlic
½teaspoonWorcestershire sauce
¼teaspoonsalt
2ouncesParmesan cheese, grated with a microplane (about 1 1/4 cups), divided
⅓cupmild olive oil plus 2 tablespoons, divided
2headsromaine lettuce, outer leaves removed, halved lengthwise through root
1mediumlemon, halved crosswise
4(1-inch-thick) sliceswhole-grain bread
Directions
Whisk egg yolk, anchovy, mustard, garlic, Worcestershire, salt and 1/4 cup Parmesan together in a medium bowl until well combined. Whisking constantly, gradually add 1/3 cup oil. Cover and refrigerate until ready to use.
Preheat a gas grill to high (about 450°F to 500°F). Arrange romaine halves and lemon halves, cut-sides up, on a large baking sheet. Drizzle with the remaining 2 tablespoons oil and set aside.
Place bread on unoiled grates; grill, uncovered, until charred and crispy, 1 to 2 minutes per side. Transfer to a cutting board and set aside. Place romaine halves and lemons, cut-sides down, on unoiled grates; grill, uncovered, turning lettuce once halfway, until the lettuce is lightly charred on both sides and the cut sides of the lemons are charred, 2 to 4 minutes. Remove from grill; place romaine on a cutting board and slice in half lengthwise (making 8 wedges total).
Cut the charred bread into bite-size pieces. Juice 1 lemon half into the dressing mixture and whisk to combine.
Arrange the romaine wedges on a platter; drizzle with half the dressing mixture (about 1/4 cup) and top with the croutons. Juice the remaining lemon half over the salad. Sprinkle with the remaining 1 cup Parmesan. Serve immediately, with the remaining dressing.
Tips
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)211Calories16gFat13gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
