What’s For Dinner?
Grilled Heart of Romaine Salad With Garlic-Anchovy Dressing and Bellelay Cheese - from City Grill
(First star is lowest, fourth star is highest)
From the menu of . . . City Grill
50 Hurt Plaza, Atlanta
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
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
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.
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.