Inspired by Chef Bill Patterson from the former Sazio di Notte on Orcas Island, Washington, this salad is simple and reminiscent of long summer days by the water. Grilling the lettuce brings a bit of char, but also some sweetness and the tomatoes and cheese bring acid and saltiness. Sadly, Sazio's is no longer in business, but with this recipe, you can enjoy this loveliness at home!
2heartsRomainecut in half lengthwise (Don't cut off too much of the root end or else it will fall apart on the grill.)
olive oil
½cuptomatoeschopped small
Parmigiano-Reggiano cheese
CITRUS VINAIGRETTE
½cupolive oil
3Tablespoonsfresh lemon juice
1clovegarlicminced
1teaspoonanchovy paste
Salt and freshly ground pepper
Instructions
Make the Citrus Vinaigrette by mixing everything in a small jar and shaking to combine.
Drizzle the cut Romaine hearts with olive oil and place cut side down on a medium-hot grill. Grill till marks show on the lettuce and it is barely wilting. Using tongs, turn to the other side, and grill the same way. It usually only takes about a minute per side.
Remove to a platter. Top with chopped tomatoes, drizzle with Citrus Vinaigrette, and grate the cheese on top.