Grilled Caesar Salad with Shaved Pecorino Romano

It might seem odd to "grill" the Romaine before assembling the salad, but here's what grilling does: It caramelizes the outer leaves, adding another layer of flavor. The crunch is still there, so the salad is just that much better...

Grilled Caesar Salad with Shaved Pecorino Romano

Cooking spray
2 heads Romaine hearts
Salt and freshly ground black pepper
1/2-1 cup prepared Caesar dressing, any variety
2-inch piece Pecorino Romano or parmesan cheese

Coat a stove-top grill pan or griddle with cooking spray and preheat to medium-high. Cut each Romaine heart in half lengthwise, keeping the base intact to hold the leaves together. Season the cut-side of the lettuce with salt and pepper.
Place the halves, cut-side down on the hot pan and grill until golden and slightly charred (this just takes a minute, maybe less). Transfer to a serving plate and top with the Caesar dressing (as much as you desire). Use a vegetable peeler to shave the cheese over top.

Serves 4


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