Easy Grilled Salad
By Andrew Zimmern
I’m obsessed with grilling lettuces like baby gem, endive, radicchio… I just love that textural contrast and slight char flavor. Try it out and let me know what you think.
Grilled Gem Lettuce Salad with Anchovy Dressing
Ingredients
Grilled Lettuce Salad
- 4 heads Little Gem lettuce, split in half, washed and dried
- 2 tablespoons olive oil
- 2 tablespoons minced chives
- 4 ounces aged Reggiano parmesan, for shaving
Anchovy Dressing
- 1 egg yolk
- 8-10 anchovies
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- 1 small garlic clove, passed through a Microplane
- 1/2 cup canola oil
- 1/2 cup olive oil
- 1/4 cup sherry wine vinegar
Instructions
Brush the lettuce with the olive oil, season with salt and pepper and char over high direct heat on one side. You want charred exterior and cool crisp centers. Reserve to a large plate.
Combine the egg yolk, anchovies, mustard, lemon juice and garlic. Pulse with an immersion blender, then slowly add 1/2 cup of canola oil in a thin stream so that it emulsifies into the sauce. Next, slowly add the 1/2 cup of olive oil. Stir in the sherry wine vinegar. Spoon some dressing over each grilled lettuce portion, garnish with the parmesan and chives.
