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Category: Salads

Savannah Chop House Grilled Heart of Romaine Salad

Dear SOS: The Savannah Chop House in Laguna Niguel serves a fabulous grilled hearts of romaine salad. Can you request the recipe? Maureen Sadlowski Coto de Caza Dear Maureen: Pico de gallo (salsa) and roasted pumpkin seed dressing give this ... Read more

Total time: 30 minutes plus 2 hours chilling | Serves 8

Pico de gallo

  • 2 large tomatoes, cut into 1/2-inch dice
  • 1/2 cup minced red onion
  • 1/2 bunch cilantro, stemmed and minced
  • 1 serrano pepper, seeded and minced
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt

Step 1Combine tomatoes, onion, cilantro, pepper, lime juice and salt in a bowl. Cover and chill 2 hours.

Toasted pumpkin seeds

  • 2/3 cup raw pumpkin seeds
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon chili powder

Step 1Place seeds on baking sheet in single layer and toast at 350 degrees until golden brown, 6 to 7 minutes. Mix with cumin and chili powder while seeds are warm until seeds are well coated.

Caesar dressing

  • 1 (2-ounce) can anchovies, drained
  • 2 teaspoons Dijon mustard
  • 2 teaspoons dry mustard
  • 2 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 1/4 teaspoon pepper
  • 1 tablespoons plus 1 teaspoon lemon juice
  • 1/4 teaspoon hot pepper sauce
  • 3/4 cup olive oil

Step 1Combine anchovies, Dijon and dry mustards, garlic, Worcestershire sauce, vinegar, pepper, lemon juice and hot pepper sauce in a blender. Begin to blend and gradually add oil in a thin stream until mixture becomes mayonnaise-like in consistency. Adjust seasoning. (Makes 1 cup).


  • 4 hearts of romaine lettuce, cut in half lengthwise
  • Caesar Dressing
  • Pico de Gallo
  • Toasted Pumpkin Seeds

Step 1Brush lettuce halves with some of Caesar Dressing. Place face down on heated grill or broiler rack and grill or broil 4 inches from heat source, about 90 seconds, or until golden and slightly wilted.

Step 2Remove from grill or broiler and arrange lettuces face-up on 8 plates. Place more dressing in center of plate, followed by dollops of Pico de Gallo. Sprinkle with Pumpkin Seeds.

Each serving:
283 calories; 490 mg sodium; 6 mg cholesterol; 27 grams fat; 7 grams carbohydrates; 6 grams protein; 1.65 gram fiber.
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