Caesar salad platter with charred romaine

Indulge in the classic Caesar salad platter featuring charred romaine lettuce for a smoky twist on this beloved dish. Perfect for any mealtime!

Ingredients:

• 1 Shallot, finely chopped
• 1/4 teaspoon Anchovy Paste (optional)
• 2 tablespoons Grainy Mustard
• 1/2 Lemon, juiced
• 2 tablespoons Extra Virgin Olive Oil
• 1/2 cup Parmesan Cheese (finely grated)
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper (freshly ground)
• 4 Heads of Romaine Lettuce
• 1 tablespoon Light Olive Oil
• 1/2 cup Croutons, lightly crushed
• 1/4 cup Parmesan Cheese (finely grated)

Instructions:

1. Heat up the grill on high temperature. Make the dressing and prepare the lettuce as the grill is heating up.
2. To create the dressing, peel the skin off the shallot and finely dice it. Put the diced shallot in a small bowl or container, then add the anchovy paste, Dijon mustard, and lemon juice. Stir well using a whisk. Gradually pour the olive oil into the lemon juice mixture while whisking continuously until the olive oil is fully mixed in and the dressing has a smooth texture. Add the parmesan cheese, salt, and black pepper, and mix thoroughly. Set the dressing aside.
3. Divide the lettuce heads in half lengthwise through the core, then cut each half in half again lengthwise through the core to make 4 long quarters. Keep the cores intact as they help in keeping the lettuce heads together while grilling. Repeat the same for the rest of the lettuce heads.
4. Drizzle some light olive oil over the lettuce quarters, then place them on the grill over high heat. Rotate the lettuce every 30-60 seconds to ensure even charring. Grill the lettuce for about 2 minutes in total, rotating occasionally, until all sides have a quick char while maintaining a fresh and crunchy interior. Once grilled, transfer the lettuce quarters to a large plate or platter.
5. While the lettuce is still warm, pour the prepared dressing over all the grilled lettuce. Sprinkle an additional ¼ cup of parmesan cheese and crumbled croutons on top.
6. Enjoy the dish warm or at room temperature, right after it's done.

Summary:

• Calories: 1359 kcal
• Fat: 78 g
• Protein: 76 g
• Carbs: 113 g
• Potassium: 6624 mg
• Magnesium: 437 mg