Savannah Chop House Grilled Heart Of Romaine Salad Recipes

SAVANNAH CHOP HOUSE GRILLED HEART OF ROMAINE SALAD RECIPE

Steps:

• For the Pico De Gallo: Combine tomatoes, onion, cilantro, pepper, lime juice and salt in a bowl. Cover and chill 2 hours. For the Toasted Pumpkin Seeds: Place 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. For the Caesar Dressing: Combine 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). To Assemble: Brush 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. Remove 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. This recipe yields 8 servings. Each serving: 283 calories; 490 mg sodium; 6 mg cholesterol; 27 grams fat; 7 grams carbohydrates; 6 grams protein; 1.65 gram fiber.

GRILLED ROMAINE SALAD

Steps:

• In a small bowl, whisk 1/3 cup oil, vinegar and seasonings. Set aside., Brush the onions, tomatoes, cucumber and romaine with remaining oil. Grill the onions, tomatoes and cucumber, uncovered, over medium heat for 4-5 minutes on each side or until onions are crisp-tender. Grill romaine for 30 seconds on each side or until heated through. , Chop the vegetables; place in a large bowl. Whisk dressing and pour over salad; toss to coat. Serve immediately.

GRILLED HEARTS OF ROMAINE

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Brush each romaine lettuce half with 1/2 teaspoon olive oil.
• Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.