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Grilled Romaine with Garlic Toast and Anchovy Aioli

Rated 4.0 stars by 2 users

Category

Salad

Cuisine

American

Author:

Sonia Schilling

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Image of Grilled Romaine with Garlic Toast and Anchovy Aioli

Ingredients

Salad

2 Romain heads, trimmed, washed, and halved lengthwise
Spray Olive oil
Salt and Pepper to taste
1 cup garlic toast croutons
Shaved parmesan for garnish

Aioli

1 tablespoon Dijon
1 tablespoon Marie Sharp’s Belizean Season-All
3 anchovy fillets
1 egg yolk
1 tablespoon lemon juice
2 teaspoon minced garlic
1 teaspoon black pepper
Salt to taste
1 cup olive oil

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Directions

Pre-heat grill to 500.
While grill is heating add all Aioli ingredients to a food processor except the olive oil. Pulse until a smooth consistency is reached.
With machine running, add the olive oil slowly to the aioli until desired consistency is reached, adjust seasoning if needed. Transfer to a squeeze bottle for plating.
Spray romaine halves with olive oil and season with salt & pepper.
Spray grill with olive oil, and grill romaine halves starting at the 2 o’clock position for 2 minutes, rotate the halves to the 10 o’clock position and grill for another 2 minutes. Turn halves over and grill for another 2 minutes, you’re looking for a charr without wilting the entire head.
Cut each half lengthwise and lay one quarter on plate, then angle the quarter resting on the first.
Using the squeeze bottle held about 2’ from romaine surface, drizzle sauce back and forth making a swizzle pattern.
Garnish with croutons and finish with parmesan cheese, serve. Enjoy.

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