Ingredients
Scale
- 4 heads of romaine hearts
- ¼ cup grated Parmesan cheese
- 4 slices crusty white bread
- ¼ cup olive oil
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon anchovy paste (or substitute)
- 1 clove garlic, minced
- Hickory liquid smoke
Instructions
- Make the Dressing: Blend mayonnaise, Dijon mustard, anchovy paste, Parmesan cheese, garlic, lemon zest, lemon juice, hickory smoke, salt, pepper, and olive oil until smooth. Refrigerate.
- Prepare the Grill: Preheat the grill to medium heat (350°F) and lightly oil the grate.
- Grill Ingredients: Brush romaine hearts and bread with olive oil. Grill for 2-5 minutes per side until charred. Optionally grill halved lemons cut-side down.
- Prepare Croutons: Tear grilled bread into pieces; toss with olive oil, salt, and pepper.
- Assemble the Salad: Layer grilled romaine on a platter. Top with croutons and drizzle with dressing. Squeeze grilled lemon juice over if using.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: SIDES
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 salad portion (250g)
- Calories: 320
- Sugar: 2g
- Sodium: 615mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg