Caesar Romaine Gratin

As summer approaches, our meals are slowly moving out of doors and around the grill. You might be thinking about that steak on the BBQ. But who says it has to be grilled meats all the time. Here is an interesting vegetable alternative. The caesar romaine gratin is, more or less, a grilled romaine salad served with a caesar dressing. Chef Eric Rupert puts together this uncomplicated recipe. More than likely, I’d stick to this recipe over the summer months because it’s so ridiculously easy and requires almost no work.

Besides romaine, there are a few greens that are suitable for the grill. Once you have prepared the caesar dressing, all that’s left to do is to sprinkle some parmesan cheese on top. The grilled greens are ready to be served with the main dish, if you so choose. There is nothing easier and more carefree than that.

The other leafy greens to consider are: Belgian endive, kale, radicchio and bok choy. The char on some of these bitter greens not only enhances the smoky taste, it tones down the bitterness with a touch of caramelized flavor. When you grill the whole length of the green, part of it will wilt, but the core remains crunchy. Quite a unique combination of texture. Leafy kale, on the other hand, turns into something like crispy chips under the heat. All in all, the results of grilling greens are just fantastic.

There are two ways to grill the leafy greens. Chef Ripert uses the grill in the oven for the romaine, cut side up. The advantage there is the convenience of loading the caesar dressing and the parmesan cheese on top prior to grilling. Consequently, you can easily assess when the vegetables are properly charred.

Alternatively, you can put the greens, cut side down, on the open fire. The downside is: you can’t watch the progress of the grilling without turning the greens. Finally, the dressing and parmesan cheese are placed on the greens after grilling, which makes less of a mess.

Whichever way you decide to grill the greens, it’s all good. Smoky flavor, soft and crunchy texture all at once, the smell of heat and fire from the grill…. These are unmistakably the rites of summer.

Print Recipe

Caesar Romaine Gratin

Serves: 2

Ingredients

• 1 romaine heart (endives, kale, radicchio or bok choy work well too)
• 6 tablespoons parmesan cheese
• 4 tablespoons Caesar dressing (recipe below)
• Fine sea salt and freshly ground black pepper
• CAESAR DRESSING:
• 1 egg yolk
• 1 teaspoon Dijon mustard
• 1 anchovy
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• ½ cup canola oil
• 2 tablespoons grated parmesan cheese
• Fine sea salt and freshly ground black pepper

Instructions

1

Preheat the oven on broil.

2

Finely chop the anchovy.

3

Combine the egg yolk, Dijon mustard, vinegar, lemon juice, parmesan cheese, salt, and black pepper in a bowl. Slowly drizzle the canola oil in to the mixture while whisking to form an emulsion.

4

Cut the romaine heart in quarters and place on the baking tray.Brush the dressing on the romaine hearts on the cut sides. Grate the parmesan cheese over the top. Season with salt the black pepper.

5

Place in the oven on broil for about 5 minutes or until the cheese is light brown.

6

Plate the spears on a serving tray and serve immediately.

Notes

http://www.aveceric.com/all-recipes/caesar-romaine-gratin