4 (6)

Categories: Fish and Shellfish, Grilled, Salads

Grilled romaine with walnuts, Parmesan and anchovy dressing

Grilled romaine with walnuts, Parmesan and anchovy dressing
Kirk McKoy / Los Angeles Times

A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling when a Parisian couture house ... Read more

Total time: 30 minutes | Serves 6
  • 4 anchovy fillets
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 3 teaspoons lemon juice
  • 3 (6-ounce) hearts of romaine
  • 2/3 cup chopped, toasted walnuts
  • 1 ounce Parmigiano-Reggiano

Step 1In a mortar and pestle or a blender, puree the anchovy fillets, garlic and salt. Slowly add the olive oil in a stream, stirring or pureeing constantly to make a creamy sauce. Stir in the lemon juice, taste and add more lemon juice or salt if necessary. Set aside.

Step 2Prepare a wood fire or heat a grill pan over medium-high heat until hot. Split the hearts of romaine in half lengthwise, leaving them attached at the base. Brush both sides of each half with the anchovy sauce and then grill over a wood fire or in a grill pan until the leaves sizzle and begin to look a little frazzled, about 2 minutes on each side. They probably won't brown much.

Step 3Remove the cooked romaine to individual serving plates, cut-side up. Sprinkle with chopped walnuts and spoon over some more dressing. Use a vegetable peeler to shave Parmigiano-Reggiano in thin sheets over top. Serve immediately.

Each serving:
174 calories; 3 grams protein; 5 grams carbohydrates; 3 grams fiber; 16 grams fat; 3 grams saturated fat; 5 mg. cholesterol; 1 gram sugar; 117 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Pink grapefruit and fennel salad with crab
Braised sea bass with black olive vinaigrette
Mammoth Lakes Chowder