What You Need:
3 anchovy fillets
1 clove garlic, peeled
2 tablespoons Dijon mustard
1/2 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Juice of 1/2 lemon (no seeds)
1/3 cup olive oil, plus more for brushing on the lettuce
Salt and pepper
1/4 cup freshly grated Parmesan
2 heads Romaine lettuce, washed, dried and cut lengthwise in half
Parmesan shavings
How to Make It: Grilling lettuce is a simple and delicious way to add a little fun to a normal salad. It gives it a smoky flavor that pairs well with Caesar dressing. Be sure to get your grill up to high heat and only keep the lettuce on for a couple minutes, overcooking will ruin it. You can top this salad with anything from chicken to shrimp to fish, or simply as is. Heat your grill on high heat. Brush each half of romaine with olive oil and sprinkle with salt and pepper. Place the lettuce on the grill and cook for about 20-30 seconds per side, until toasted. Make sure your grill is very hot. If it's not hot enough, the lettuce will collapse before it has a chance to start charring. Once the lettuce is done, remove from the grill and chop. Meanwhile, begin to prepare your dressing. Finely chop the anchovy fillets with the garlic and transfer to a large bowl. Whisk in mustard, Worcestershire sauce, balsamic vinegar, and lemon juice. Gradually add olive oil, whisking constantly until vinaigrette emulsifies (this can also be done in a blender). Season with salt and pepper to taste. Stir in the Parmesan. Add the Romaine and toss to coat. Serve topped with Parmesan shavings. Servings: 3 Nutrition Facts per Serving: Calories: 382 Carbohydrates: 17g Dietary Fiber: 9g Sugars: 6g Fat: 33g Saturated: 6g Trans: 0g Sodium: 361mg Protein: 10g
Elizabeth Edelman, Co-Founder and Culinary Expert at www.DiabetesDaily.com/recipes/
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