Cook this: Grilled Hearts of Romaine
Photo by Nancy Rokos/
Shallots, lemon and crab meat are stars in this Grilled Hearts of Romaine salad.
Chef Shereen Pavlides is featured making Grilled Hearts of Romaine topped with a dressing that includes shallots, dijon and lemon juice.
In this week’s edition of Cook This, Chef Shereen Pavlides feature hearty lettuce as a worthy main course.
To see Chef Pavlides make this dish, visit heraldstandard.com.
GRILLED HEARTS OF ROMAINE WITH CRAB AND LEMON POPPY SEED DRESSING
Yields: 4 servings Prep Time: 10 minutes Grill time: 6 minutes
for the dressing:
1 large shallot – minced (1/4 cup)
4 teaspoons dijon mustard
3 – 4 freshly squeezed lemons (1/2 cup)
2 tablespoons sugar
2/3 cups good extra virgin olive oil
kosher salt/fresh finely ground black pepper
1 1/2 teaspoons poppy seeds
for the salad:
canola oil
1 (22 ounce) package romaine hearts (3 in a package, cut in half)
kosher salt/fresh finely ground black pepper
1 1/3 cups jumbo lump crab meat – divided
freshly grated parmigiano reggiano cheese (optional)
homemade rosemary croutons (recipe at www.TweetandEats.com)
For the dressing:
Place shallots, dijon, lemon juice, sugar and olive oil in a mini blender. Season with 1 1/2 teaspoons salt and 4 turns on the pepper mill. Blend on HIGH until smooth. Remove. Stir in poppy seeds. (Dressing yields: 1 1/3 cups. You will have extra dressing left over).
(Note: Can make up to 6 hours ahead and keep at room temperature. Stir well before serving. Refrigerate leftover dressing in an airtight container, up to 4 days. Remove to room temperature 1 hour before serving for best flavor).
For the salad:
Heat grill over medium-high heat.
When grill is fully heated, drizzle a little oil over the hearts of romaine and place them on the grill. Grill (with lid up) until lightly charred, 2-3 minutes on each side.
Divide romaine among 4 plates. Season all of the romaine on both sides with 1 1/4 teaspoons salt and 12 turns on the pepper mill. Arrange 1/3 cup crab around the romaine on each plate.
Drizzle desired amount of dressing over the romaine and crab. Grate a little parmigiano reggiano over the top, if desired. Garnish with croutons.