Grilled Artisan Romaine
and Onion Salad
Tanimura & Antle
2 heads Tanimura & Antle
or Romaine Hearts
¾ cup balsamic vinegar
2 Artisan Sweet Italian
Red Onions, sliced into
2 tablespoons extra-virgin
olive oil, divided
Sea salt and freshly
2 tablespoons shaved
Preheat an outdoor grill or a stovetop grill pan
Wash lettuce and cut heads in half lengthwise;
drain cut-side down.
Place vinegar in a saucepan and cook over
medium heat until reduced to ¼ cup. Cover
to keep warm and set aside.
Brush onion rings with some of the oil and
season to taste with salt and pepper. Place on
the hot grill and cook on 1 side for 3 minutes.
Turn and grill for another 2 minutes. Set aside.
Brush cut side of the romaine with oil; season
to taste with salt and pepper. Place cut-side
down on the grill and cook for 3 minutes, or
until light char marks appear.
To serve, sprinkle the romaine with shaved
cheese. Top with onion rings and drizzle with
balsamic glaze. Makes 4 servings.
2 medium Foxy romaine
hearts or organic Foxy
1 large egg yolk
2 tablespoons fresh
1 medium garlic clove,
Pinch of salt
½ teaspoon freshly
1½ teaspoons anchovy
paste or 4 flat anchovies,
1 teaspoon Dijon mustard
1⁄₃ cup extra-virgin olive oil
2⁄₃ cup freshly grated
divided, plus more
Rinse romaine. Tear into 2- to 3-inch pieces.
Place in a large bowl. Set aside.
In a blender, combine egg yolk, Worcestershire
sauce, lemon juice, garlic, salt, pepper, anchovy,
mustard and vinegar. Process for 30-45 seconds,
or until the mixture is smooth. With the blender
running, slowly pour in oil, continuing to blend
until emulsified. Stir in ₁⁄₃ cup Parmesan.
Add half of the dressing to the romaine hearts and
toss well. Add the remaining ₁⁄₃ cup Parmesan to
the remaining dressing, add to the salad, and toss
again. Add croutons if desired.
Serve immediately, with extra Parmesan for
garnish. Makes 4-6 servings.