A misconception of Italians is that pasta is very important to us. I’m not going to lie, it was a staple in my youth growing up. But just as important, if not more so, are vegetables. Everyone in my family gardened, my uncle even had fig trees so large that they busted through his green house in Connecticut. Many of my early memories are sitting in the dirt at my grandparents house, gnawing on a cucumber I picked off the vine while they harvested the other fruits of their labors. And salad was always served at the end of the meal. After the heavy stuff was out of the way, it was onto lightly dressed lettuces, sliced pears, and shared granny smith apples. It seemed like my grandparents always had a pen knife tucked in a pocket or folded into the waist band of an apron, just to easily hand out slices of nature’s bounty.
This was a great way to be raised. If my dinner doesn’t contain a lot of vegetables today then it’s not complete, it only half done to me, or I think it’s simply not healthy. I’m always on the look out for new ways to do the same old – same old. Recently I had made some grilled corn and liked it so much I decided to expand on it. I decided my less than exciting romaine for a Caesar salad needed to be smokey, charred, a flavor you just couldn’t add to salad without real flame.
Salad (Serves 4)
2 hearts of Romaine cut in half the long way
…Yep. That’s it. This is a spin on a Caesar Salad, the magic is in the dressing and preparation, not its contents and co-stars. I also tend to look at croutons as sode: empty calories that ruin anything healthy and are the salad equivalent of a soda with a meal. It may be tasty, but you might as well have a candy bar or something. If your salad is about the croutons, you’re doing it wrong.
Summer Caesar Dressing
1 shallot, thinly sliced
1 tsp Dijon mustard
1/2 tsp Worcester sauce
2 tablespoons mayonnaise
1/4 cup olive oil
1/4 cup grated Parmesan
Juice of 1 lemon
1 egg yolk
1 tsp anchovy paste (Optional…or, in my house, Non-existent)
Caramelize the shallots. While those are working on their golden brown deliciousness, whisk everything else in a small bowl. Once caramelized, remove the shallots to cool a bit. You want to add them to the dressing when they’re warm so they don’t cook the egg, but do help thicken the dressing; letting them sit about 4-5 minutes should be fine.
Preheat your grill to high, clean the grates, and rub them down with vegetable or olive oil. Place the cut halves of Romaine flat/cut side down and don’t touch for 1-2 minutes. They char quick and you don’t want them completely blackened.
Remove from heat, and plate grilled side up. Drizzle the Caesar-ish dressing over the grilled side, allowing the dressing to drip in between the layers of lettuce. Top with a little more Parm if you’re so inclined. Served with chicken or a grilled steak makes a memorably delicious meal.