Grilled Romaine Salad Recipe

Inspired by ORO

Time45m

Serves4

duck fat herb crouton crumble | cilantro aioli | anchovy

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Ingredients

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Salad Ingredients

2 heads Romaine lettuce

4 tablespoons Duck fat

2 tablespoons Herbs (mixed: thyme, rosemary, parsley)

4 cups Bread (for croutons)

1 cup Cilantro

1 clove Garlic

1 cup Mayonnaise

4 fillets Anchovy fillets

2 tablespoons ReaLemon lemon juice

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Preparation Instructions

Prepare the Croutons

Preheat your oven to 375°F (190°C). Cut the bread into cubes. In a bowl, mix the bread cubes with duck fat, herbs, salt, and pepper. Spread on a baking sheet and bake for 15-20 minutes until golden and crispy, stirring halfway through.

Make the Cilantro Aioli

In a food processor, combine cilantro, garlic, mayonnaise, lemon juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning with salt and lemon juice to taste.

Grill the Romaine

Preheat a grill or grill pan over medium heat. Halve the romaine heads lengthwise and brush the cut sides with olive oil. Grill for 2-3 minutes until charred and wilted.

Assemble the Salad

Place the grilled romaine on a serving platter. Top with crouton crumble, drizzle with cilantro aioli, and add anchovy fillets on top. Season with additional salt and pepper as desired.