This salad is my Hudson Valley take on the classic Caesar Salad. Grilling the romaine lettuce may seem unusual but the charred leaves contribute a wonderful smoky element to the salad that I have fallen in love with. Trust me, if you haven’t tried this already, give it a whirl. I think you’ll be pleasantly surprised.
The folks at Dancing Ewe Farm in Granville, NY headed to their farm in Italy just after the close of the Rhinebeck Farmers Market in November. They arrived there just in time for the olive harvest and lucky for us they have brought their homemade olive oil back the Hudson Valley for us to enjoy. I’ve used it here to brush on the romaine leaves before grilling.
- 2 Heads Romaine Lettuce – cut in half lengthwise
- 1 Tbsp Olive Oil
- 1 Small Garlic Clove
- 3 Anchovy Filets
- 3/4 Cup Creme Fraiche
- Juice & Zest of 1 Lemon
- Salt & Pepper
- Caciotta Cheese - for shaving over the top
- Baguette – sliced and toasted
Make the dressing by pounding the garlic clove and the anchovy filets in a mortar and pestle. Stir this into the creme fraiche. Add the lemon zest and juice and stir to combine. Season with salt and pepper.
Brush the cut side of the romaine with olive oil and sprinkle with salt and pepper. Place on a hot grill for a few minutes until the leaves are lightly charred.
Place the charred romaine wedges on a plate and drizzle the dressing over the top. Top with a few cheese shavings and serve with toasted baguette slices.
*The recipe for the dressing is from Jamie Oliver’s Favourite Winter Salad