Grilled Artisan Romaine
and Onion Salad
Tanimura & Antle
2 heads Tanimura & Antle
Artisan Romaine
or Romaine Hearts
¾ cup balsamic vinegar
2 Artisan Sweet Italian
Red Onions, sliced into
¼-inch rings
2 tablespoons extra-virgin
olive oil, divided
Sea salt and freshly
ground pepper
2 tablespoons shaved
Romano cheese
Preheat an outdoor grill or a stovetop grill pan
to high.
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.
Caesar Salad
Foxy Vegetables
2 medium Foxy romaine
hearts or organic Foxy
romaine hearts
1 large egg yolk
1 teaspoon
Worcestershire sauce
2 tablespoons fresh
lemon juice
1 medium garlic clove,
crushed
Pinch of salt
½ teaspoon freshly
ground pepper
1½ teaspoons anchovy
paste or 4 flat anchovies,
minced
1 teaspoon Dijon mustard
2 teaspoons
balsamic vinegar
1⁄₃ cup extra-virgin olive oil
2⁄₃ cup freshly grated
Parmesan cheese,
divided, plus more
for garnish
Croutons (optional)
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.
