Lettuce All Up in Your Grill

Well, while we're talkin' salads, if you're grillin' something up as the summer gets underway, why not throw your salad on there too?  I made this one last week in honor of our nation's independence or whatever, and I must say I think Lady Liberty was mighty proud.

This recipe comes from the NY Times of May 20, 2012 (whence I stole this photo) and is worth it.  If the steak is looking pretty good too, that recipe is also included said issue.

Grilled Caesar Salad

For the dressing:
1 clove garlic, peeled and minced
4 anchovy fillets, rinsed and minced
3 egg yolks
2 tsp Dijon mustard
3/4 cup olive oil
1 Tbsp Worcestershire sauce
1 Tbsp red wine vinegar
Kosher salt & freshly ground pepper to taste

For the vinaigrette:
1 Tbsp lime zest
1 lime, juiced (approx. 2 Tbsp)
1 Tbsp balsamic vinegar
1/2 cup olive oil
Kosher salt & freshly ground pepper to taste

For the salad:
2 Tbsp olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
1/4 cup grated Parmesan cheese

1. Make the Caesar dressing.  Put the minced garlic into a medium bowl, and add the minced anchovies.  Using a whisk, mix and mash these ingredients together until they form a paste.  Add the egg yolks and the mustard, and begin to whisk them with the paste.  Add a small stream of olive oil while continuing to whisk.  Add more olive oil, whisking all the while, until the dressing begins to emulsify.  Add the Worcestershire sauce sauce, and continue to whisk until the dressing achieves a mayonnaiselike consistency.  Add the red wine vinegar, whisk to combine, then season to taste with salt and pepper.  Set aside.

2.  Make the vinaigrette.  Combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine.  Season to taste with salt and pepper.  Set aside.

3.  Make the salad.  Drizzle the olive oil over the quartered heads of lettuce.  Lightly grillthese over a low fire for 15 to 20 seconds on each side, until they have a light goldenness, and remove to a platter.  Using a pastry bruch or a small spoon, paint the Caesar dressing over the lettuce, making sure to get dressing between the leaves.  Return lettuces to edges of grill, sprinkle with Parmesan and cover for 30 seconds to allow the cheese to soften and toast.  Remove lettuce to a platter, and drizzle with lime vinaigrette.  Serves 4.