23 Arneis and Grilled Caesar Salad
Ingredients
- 1-2 heads romaine lettuce
- ⅓ cup extra-virgin olive oil
- ¼ cup grated Parmesan cheese
- Zest and juice of 1 lemon (about 1 teaspoon zest and 2 tablespoons juice)
- 1 Tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp dill
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 4-5 dashes soy sauce
Directions
- To make the dressing, add all of the dressing ingredients to a large jar or container with a tight-fitting lid. (Alternatively, you can whisk this together really well in a bowl.)
- Cover and shake well to combine. If you aren’t using it immediately, you may need to reshake it before you pour it on your salad.
- To sear or grill the lettuce, first pull off any loose or damaged out leaves and trim off the top 2-3” of the remaining leaves as well as any brown edge on the stem.
- Halve or quarter the head lengthwise depending on desired serving size, rinse thoroughly and pat dry.
- Brush cut side(s) with melted butter and sprinkle with salt.
- Place cut side down on very hot cast iron skillet or bbq grill until leaves are charred as desired. Lettuce wedge can be turned to char other side as well if desired.
- Serve immediately drizzled with salad dressing and topped with shared Parmesan, toasted pine nuts, and/ or anchovy fillet.
