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Categories: Grilled, Healthy eating, Quick and easy, Salads

Grilled romaine with radishes, hard-boiled eggs and toasted bread crumbs

Grilled romaine with radishes, hard-boiled eggs and toasted bread crumbs
Anne Cusack / Los Angeles Times

I've just discovered the magic of fresh bread crumbs. You might say it's about time, after 30 years of cooking. But I would remind you that I said the "magic" of fresh bread crumbs, not the "utility." Everyone knows about ... Read more

Total time: 45 minutes | Serves 6

Dressing

  • 1 tablespoon minced shallots
  • 1 tablespoon fresh lemon juice
  • 5 teaspoons Champagne vinegar
  • 1/2 cup oil
  • 1 teaspoon salt

Step 1Combine the shallots, lemon juice, vinegar, oil and salt in a small, lidded container and shake well to mix. Taste and add more lemon juice if necessary; the mixture should be very bright. Set aside.

Salad

  • 3 heads romaine, hearts only
  • 1 bunch radishes (about 13 to 15 small)
  • 2 hard-boiled eggs
  • 1/4 cup fresh bread crumbs
  • 2 teaspoons olive oil
  • Salt

Step 1Trim the dry bases from the romaine and quarter each head lengthwise. Slice the radishes as thinly as possible. Separate the white and yolk of the eggs; finely chop the white and press the yolk through a fine mesh strainer into a bowl.

Step 2Combine the bread crumbs in a small saucepan with the olive oil. Stir to coat well; there should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat. Cook, stirring constantly, until the crumbs have darkened and toasted, about 5 minutes. Transfer them to a small bowl and set them aside to cool slightly.

Step 3When almost ready to serve, add 1 tablespoon chopped egg white to the dressing and shake well to mix again.

Step 4Grill the romaine on a stove-top grill pan over high heat, cooking just long enough to sear, 1 to 2 minutes to a side.

Step 5As each batch comes off the grill pan, arrange it on a platter, season lightly with salt and spoon a generous tablespoon or so of dressing over the top. Repeat until all the romaine has been cooked and added to the platter.

Step 6Distribute the thinly sliced radishes over the top. Scatter over the egg whites and then the egg yolks. Spoon over a little more of the salad dressing, scatter over the toasted bread crumbs and serve.

Each serving:
260 calories; 6 grams protein; 12 grams carbohydrates; 7 grams fiber; 22 grams fat; 3 grams saturated fat; 62 mg cholesterol; 4 grams sugar; 446 mg sodium.
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