Grilled Romaine Lettuce with “Drizzle”

(Cousin to Caesar Salad)
(from my better half and his hunting buddies)

This salad is just enough different from a regular Caesar to cause your friends to want the recipe. If you’re having couples over, the guys get a kick out of watching your grilling chef throw lettuce onto the grill.

We’ve experimented enough to learn you cannot leave the lettuce on for long, or it’ll wilt with no hope of redeeming its’ dreadfully drooping appearance. Once you’ve got the hang of it, you’ll start to crave it.

To think that actual duck hunters, including my husband, who rise at five in the morning, don waders and get into freezing water, usually having to break the ice, came up with this recipe, one wonders how these guys could think rationally by evening time. Whether foolish or merely passionate about hunting, we’re grateful for the discovery.

They’ve dubbed the dressing “Drizzle”. Your friends will love you for this one too.

Ingredients:
¼ cup low-fat mayonnaise
¼ cup red wine vinegar
4 cloves garlic
1 Tablespoon of fresh lemon juice
2 teaspoons of Dijon mustard
½ teaspoon of Worcestershire sauce
¼ teaspoon of Tabasco sauce
½ cup of vegetable oil
2 Tablespoons of vegetable oil
Salt and freshly ground pepper
10 hearts of romaine lettuce, halved lengthwise
10 slices of crusty French bread
3 ounces of Parmigiano Reggiano cheese, shaved

Directions:

  • Light a grill.

  • In a blender or mini-food processor (I have a neat little gadget I found at Williams Sonoma which makes whipping up homemade salad dressing a snap. It’s simply called a “Salad Dressing Mixer”.), blend the mayonnaise with the vinegar, garlic, lemon juice, Dijon mustard, Worcestershire sauce, and Tabasco sauce.

  • With the machine on, gradually add the ½ cup of the vegetable oil until the Caesar dressing, a/k/a “Drizzle” is creamy.

  • Season with salt and pepper, cover, and refrigerate.

  • Lightly brush the hearts of romaine with one tablespoon of the oil and season with salt and pepper.

  • Grill over moderately high heat, turning once or twice, until lightly charred but still crisp, about three minutes.

  • Lightly brush the bread with the remaining one tablespoon of oil. Grill, turning once, until toasted, about two minutes. (You can also skip this and just use store-bought croutons.)

  • Spread half of the Caesar dressing on a large platter.

  • Arrange the grilled hearts of romaine on top and brush with the remaining dressing.

  • Garnish with the cheese shavings and serve the grilled bread alongside of the salad.