Seasonal Recipes

Grilled greens with anchovy vinaigrette

This sort of Caesar-like salad is mighty in flavor, yet comes together in a matter of moments. It’s the perfect side to grilled steak or chicken. A quick sear on a hot grill gives the romaine a bit of smoke and brings out the bitterness in this simple salad. The interior stays fresh and crisp while the outer leaves char and add a great meaty quality to the greens. 
1 head romaine, halved lengthwise
2 tablespoons olive oil
Anchovy vinaigrette (see recipe below)
1 cup halved cherry tomatoes (optional)

Anchovy Vinaigrette
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small shallot, finely diced
3 anchovy fillets
¼ teaspoon chili flakes
⅓ cup extra-virgin olive oil
Salt and pepper 
Drizzle the greens with olive oil. Grill cut side down until charred, about 5 minutes.  
To make the vinaigrette, combine ingredients in a medium bowl and whisk. Taste and adjust seasoning with salt and pepper.
Place on a platter and drizzle with anchovy vinaigrette.