• 4servings
  • 15minutes
  • 245calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 4 ounce(s) Italian bread , cut into 1/2-inch-thick slices

  3. 1/4 cup(s) light mayonnaise

  4. 1/4 cup(s) freshly grated Parmesan cheese

  5. 3 tablespoon(s) fresh lemon juice

  6. 1 teaspoon(s) anchovy paste

  7. 1/4 teaspoon(s) coarsely ground black pepper

  8. 1 clove(s) garlic , cut in half

  9. 1 package(s) (18- to 22-ounce) hearts of romaine , each head cut lengthwise in half

Instructions Jump to Ingredients ↑

  1. Prepare outdoor grill for direct grilling on medium.

  2. Prepare croutons: Use 1 tablespoon oil to lightly brush bread slices on both sides. Place bread on hot grill grate, and cook 2 to 3 minutes or until toasted, turning slices over once. Transfer to plate; cool until easy to handle.

  3. Meanwhile, prepare dressing: In small bowl, whisk together mayonnaise, Parmesan, lemon juice, anchovy paste, 1/4 teaspoon coarsely ground black pepper, and remaining 1 tablespoon oil.

  4. When bread is cool, lightly rub both sides of each slice with cut garlic clove. Cut bread into 1/2-inch cubes.

  5. Place romaine halves on hot grill grate, and cook 4 to 5 minutes or until lightly browned and wilted, turning over once. Transfer romaine to 4 salad plates; drizzle with dressing and sprinkle with croutons to serve.


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