Well, it’s happened again – I’ve eaten something wonderful at a restaurant and cannot get the meal out of my head. And how twisted is this: I had this particular dish at Bosley on Brady Street, way back in March. So yah, I’ve pretty much had Grilled Romaine Lettuce on the brain for almost three months (go ahead, say it: I need a life). Bosley’s Romaine on the Grill with Creamy Blue Cheese Dressing made me practically swoon from sheer bliss. I knew I had to recreate it.
Up until that evening, I had never had grilled greens of any sort. I went on a mission recently to find a similar preparation, and one of the first recipes I stumbled upon was one by Emeril Lagasse. Since I nearly always have good luck with his dishes, I decided to give it a whirl. You should too. Grilled Romaine is incredibly delicious; the wilted lettuce takes on a smoky, charred flavor but still retains some of its sweetness and crunch. It’s different than your everyday chilled Caesar, in an unexpected but awesome way.
I’ll definitely try this again with a creamy blue cheese dressing – but I wanted a salad as a main course one night last week, and the shrimp were on sale – so ba-da-bing, here you go. Hope you like it!
Have a great week.
GRILLED ROMAINE CAESAR SALAD
Sources: foodnetwork.com, cookinglight.com
1 1/2 lbs. medium shrimp, peeled and deveined (or 4 boneless, skinless chicken breasts, pounded to an equal thickness, about 1/2 an inch) **see note**
1/4 c. plus 1 1/2 T. olive oil
1 T. fresh lemon juice
1 clove garlic, minced
1 t. Emeril’s Essence, optional
Pinch red pepper flakes
4 hearts of Romaine lettuce, cut in half lengthwise, keeping halves intact (Romaine is on sale this week, 3/16/11 to 3/22/11)
Kosher salt and freshly ground black pepper
1/4 c. Parmesan cheese for serving (Kraft Parmesan is on sale)
Lighter Caesar Dressing, recipe follows (if you’re short on time, Marzetti Dressings are on sale)
In a bowl, combine the shrimp, 1/4 cup of the olive oil, the lemon juice, garlic, Essence, and pepper flakes and toss to coat the shrimp evenly. Let marinade, refrigerated, for at least one hour and up to two hours. (Alternately, if using the chicken, marinate in the same mixture for at least one or up to two hours.)
Preheat the grill to medium high.
Remove the shrimp from the marinade and thread on to metal skewers (or wooden skewers that have been soaked in water for at least 30 minutes). Grill the shrimp, turning, until opaque, pink, and cooked through, about three minutes. Transfer chicken to a platter and remove skewers when cool enough to handle. (Alternately, if using the chicken, lightly season with salt on both sides of each breast and grill until the chicken is firm to the touch and cooked through, five to seven minutes per side, depending upon the size of the breasts. Transfer to a platter and allow to cool slightly before serving.)
Brush the Romaine hearts on all sides with the remaining 1 1/2 tablespoons olive oil and lightly season with salt and pepper. Place on the grill and cook, turning once, until wilted, three to five minutes.
Place one heart of Romaine on each of four plates, cut side up. Divide the shrimp among the hearts and drizzle with the dressing. Sprinkle each plate with Parmesan cheese, season with freshly ground black pepper. Serve.
**NOTE: Raw Jumbo Shrimp are on sale, as well as Gerber Amish Country Boneless Chicken Breasts – take your pick.
LIGHTER CAESAR DRESSING
Process the following ingredients until smooth and well blended:
1/3 c. light mayonnaise
2 T. fresh lemon juice
1 T. olive oil
2 t. red wine vinegar
2 t. Worcestershire sauce
1 t. anchovy paste
1 t. dijon mustard
1/2 t. freshly ground black pepper
1 clove garlic, smashed
Cover and chill until ready to use.
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