Grilled Romaine Ceasar with Homemade Dressing
RECIPE CREATED IN PARTNERSHIP WITH feather & hill farm x their csa program
On high rotation, but never on the journal
I can’t believe neither grilled romaine nor my homemade Ceasar dressing has made it on the journal so far. They are both incredibly simple but combined they are a powerhouse! I made this version of the recipe by using the high-broil setting on my oven, but if you don’t want to turn on the oven and you have the barbecue going, go right ahead and pop that romaine on the barbecue, cut down after it’s been dressed with oil & salt!
The smokey notes from the barbecue only make this recipe better!
Super Quick Pickle
Sometimes, we cross ingredients that Tom isn’t incredibly fond of (such as radishes) or simply has a hard time digesting raw (such as garlic scapes & green onion) but instead of avoiding them completely, I tend to lean towards a quick pickle. This seems to make them go over easier as the vinegar begins to break down and “cook” the ingredients every so slightly without having to apply heat.
This works well with garlic as well if you ever want to tone down that fiery garlic taste but still eat it raw!
MAKES 2 PORTIONS | 4 SIDES
1 large head of romaine
3-4 small turnips
2 green onions
2 garlic scapes
2 T wine vinegar (or ACV)
1 t chive blossom salt (or your favorite sea salt)
1 clove garlic
1 T fish sauce*
A pinch of salt (more to taste)
2 T mayonnaise
½ t sriracha (or your favorite hot sauce)
Prep 15 Mins
To make the dressing, use a mortar & pestle to crush your garlic with a little salt (or crush your garlic in one of those hand crushers or mince very finely)
Mix in the remaining dressing ingredients and let sit while you prepare the remaining parts of the dish
Slice radish, turnip, garlic scape & green onion in thin circles
Add to a bowl with 1-2 T of wine vinegar & a pinch of salt, mix well and let sit while you prepare the salad
Leaving your head of romaine together, wash it as best you can and dry it by shaking it upside down in a clean dishrag
Cut the romaine in half lengthwise, place on a baking sheet with a sprinkling of chive blossom salt (or your favorite sea salt) and a drizzle of olive oil.
In a little corner of your baking sheet, place ¼ C of hemp hearts in a little pile.
Preheat the oven to high broil, once the oven is at temperature place romaine in with a 2-minute timer, any longer and it may burn
Remove the romaine to a plate, drizzle with dressing & sprinkle with the roasted hemp heart.
Top with quick-pickled radish, turnip & green onion.
Enjoy on its own as a light lunch, or add a side of grain & protein for a heavier meal
* Replaces the anchovy paste in the classic recipe. I use this because I cook a lot of asian food so I always have some kicking around!