Grilled Romaine Salad w/ Homemade Dressing -Recipe by Joe Scrizzi

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by Joe Scrizzi

July marks the 7th month of the Gregorian year, it’s also named in honor of Julius Caesar. In 63 B.C. Caesar was elected Pontifex Maximus. During this time, the calendar was 355 days long. Gradually, through mishandling and corruption, pontiffs allowed the calendar to lengthen. To please one priest and anger another, January slipped into fall shortening it. While Caesar didn’t place the month of Quintilis (meaning 5th) in the strangely seventh place, he did decide to change from a lunisolar to a solar calendar.

A year after Caesar completed the calendar, he was assassinated on the Ides of March. In his honor, the Roman Senate named the seventh month July, the month of Caesar’s birth.

In honor of Julius Caesar, I’ve prepared a quick and delicious homemade Caesar dressing to pair with Grilled Romaine……Happy Birthday Julius! Also, great for the upcoming Fourth of July Holiday!!!

Grilled Romaine Salad w/ Homemade Dressing

1 large egg yolk

2 medium anchovy fillets, finely chopped to a paste (about 1 1/2 teaspoons)

½ tsp Dijon mustard

½ tsp grated garlic

½ tsp Worcestershire sauce

¼ tsp salt

2 ozs Parmesan cheese, (about 1 1/4 cups), divided

⅓ C. mild olive oil plus 2 tablespoons, divided

2 heads romaine lettuce, outer leaves removed, halved lengthwise through root

1 medium lemon, halved crosswise

Croutons, optional

Whisk egg yolk, anchovy, mustard, garlic, Worcestershire, salt and 1/4 cup parmesan together in a medium bowl until well combined. Whisking constantly, gradually add 1/3 cup oil. Cover and refrigerate until ready to use. Heat gas grill to medium heat. Place romaine and lemons on a parchment lined sheet pan, cut sides up. Drizzle with olive oil and spread evenly. Over medium heat, grill romaine and lemons to achieve a light char (2 – 4 minutes/light charring). Remove from grill, plate, drizzle dressing over each section and add a light squeeze of lemon juice. Serve extra dressing alongside for guests.

Enjoy!