[Originally posted on my 43things]
It seems that warm salads (specifically grilled romaine) are showing up more frequently on restaurant menus these days. I first encountered grilled romaine cooking at an Outstanding in the Field event, and have been noticing it menus ever since.
I just enjoyed my own spin on the basic technique, by topping a bed of grilled romaine (cut into thirds, drizzle with olive oil, season with salt and pepper before placing on a hot grill, flipping once) with smoked trout, capers, and slivered hearts of palm. A killer homemade creamy, garlicky dressing made the meal.
This homemade “caesar” dressing is easy to make, and cut through the rich, smoky fish quite nicely: two smashed garlic cloves, minced mixed with juice from one half a lemon, about a teaspoon of dijon, and salt and pepper. Slowly drizzle olive oil to emulsify (1/4 cup? But who’s measuring…) and then whisk in about 1 tablespoon (adding in thirds) of non-fat, Greek style thick yogurt.
Photo: Me finishing my first grilled romaine salad at O.I.T.F. © James Chan 2006
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