Grilled Romaine with Corn, Leeks, and Anchovy Vinaigrette
Author: Michelle Michelotti-Martinez Adapted from Dash and Bella
Recipe type: Salad or Side
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
2 romaine spears, halved and reddish part of bottom cut off
1 corn on cob, shucked and removed from cob
½ leek, thinly sliced
freshly grated parmigiano-reggiano
2 tablespoons butter, divided (half for the romaine and half for the corn)
Handful parsley leaves, coarsely chopped, for garnish
For Dressing:
2 cloves garlic, peeled and rough chop
4 to 6 anchovy fillets, packed in oil
2 teaspoons lemon juice
1 teaspoon lemon zest
1 tablespoon sherry vinegar
2 teaspoon Dijon mustard (I like Grey Poupon)
Splash Worcestershire sauce
A little good olive oil
¼ teaspoon plus ⅛ teaspoon kosher salt
2 tablespoon balsamic vinegar
Instructions
To Make Dressing:
In a small food processor, add garlic and anchovies and pulse. Add lemon juice/zest, vinegar, mustard, Worcestershire sauce, and a little olive oil. Taste and add salt and pepper if needed.
Halve the romaines hearts lengthwise.
Evenly sprinkle the cut sides with ¼ teaspoon salt. Set aside.
Put balsamic and 1 tablespoon butter in a large (9-inch or so) pan, preferably cast iron. . Crank the heat to high. Stir until the butter and balsamic melt together and thicken a bit (about a minute).
Press romaine halves cut-side down in the pan. Look after a minute or so. You want a nice dark color but you don't want them to burn.
Flip them over, add some parmigiano, and cook for one more minute. Remove and place on a serving platter.
Turn the heat down to medium. Add the remaining tablespoon of butter. Once it starts to brown, add leek and corn. Add the remaining salt. Turn off the heat. Taste. Adjust the seasoning.
Spoon cooked corn and leek over the grilled romaine.
Garnish with chopped parsley and drizzle with a little dressing
Recipe by Eatentions at https://www.eatentions.com/grilled-romaine-spears-with-corn-leek-and-anchovy-dressing/