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DEL.ICIO.USGrilled Heart of Romaine Salad With Garlic-Anchovy Dressing and Bellelay Cheese - from City Grill
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Cuisine: Salad
From the menu of . . . City Grill
50 Hurt Plaza, Atlanta
404-524-2489
Q: We had a lovely dinner at City Grill. The Thomasville cheese course was the best. I loved my grilled romaine salad appetizer with Tete de Moine. Can you get the recipe?
- Jenna Schuh, Atlanta
A: Chef Graham Duncan of City Grill puts a tasty spin on a Caesar salad with this inventive rendition. Romaine lettuce is lightly grilled to impart a smoky flavor that permeates the salad. It's topped with rosettes of Bellelay cheese, also known as Tete de Moine ("monk's head").
Hands on time: 15 minutes Total time: 20 minutes Serves: 4
Ingredients:
-
1/2 lemon, juice and zest
2 tablespoons minced shallot
2 tablespoons minced garlic
2 tablespoons smooth Dijon mustard
1 (2-ounce) can of anchovies, pureed
1/2 cup red wine vinegar
3/4 cup pure olive oil
3/4 cup canola oil
1 teaspoon salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
For the salad:
2 large hearts of romaine, tough outer leaves removed, cut in half lengthwise
2 ounces Bellelay cheese or shaved Parmesan
Instructions:
In a bowl, combine lemon juice and zest, shallot, garlic, mustard, anchovies, vinegar, olive and canola oils. Season with salt and pepper.
Preheat a wood or charcoal grill. Brush each romaine heart with the garlic-anchovy dressing and grill on both sides until just starting to wilt. Remove from the fire, cut off the root end. Separate leaves onto each of four plates. Top with 1 tablespoon of dressing, or to taste. Garnish with cheese and season with fresh ground black pepper to taste.
Preheat a wood or charcoal grill. Brush each romaine heart with the garlic-anchovy dressing and grill on both sides until just starting to wilt. Remove from the fire, cut off the root end. Separate leaves onto each of four plates. Top with 1 tablespoon of dressing, or to taste. Garnish with cheese and season with fresh ground black pepper to taste.
Notes:
This rich, semisoft cheese is made in Switzerland and is named after the monastery where it originated, the Abbey of Bellelay in the canton of Bern. You can substitute shaved Parmesan cheese with equally delicious results.
As with most restaurant recipes, this is prepared in large quantities. Although we pared down the dressing, you will have a significant amount left over.
As with most restaurant recipes, this is prepared in large quantities. Although we pared down the dressing, you will have a significant amount left over.
Nutrition:
Per serving: 149 calories (percent of calories from fat, 80), 6 grams protein, 1 gram carbohydrates, 1 gram fiber, 13 grams fat, 11 milligrams cholesterol, 891 milligrams sodium.
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