Can you grill a leaf?
Well, that depends on the leaf. Most will wilt or burn within moments.
But a whole head of leaves, such as romaine? Absolutely.
Add a homemade mustard-anchovy dressing, with plenty of umami depth of flavor, and you've got a grilled _ but juicy _ Caesar salad in the making, with enough smoke to make you notice.
Best of all, it's a quick option for mealtime and a definite crowd-pleaser for those inevitable backyard summer gatherings.
Start out by making the vinaigrette, going old-school (with a fork) or all-tech (blender or food processor) to whisk together the ingredients. For the best flavor, stick with anchovies from a can rather than those in a paste from a tube. The real thing offers more flavor and complexity, which is what you want with this salad.
Slice the head of romaine into several pieces lengthwise. This gives you more surface in contact with the grill. Brush a little olive oil over the exterior and set the leaves atop your grill, already on medium heat.
But don't turn your back on the romaine. In 20 to 30 seconds, it will be ready to flip over to the other side for a similar dose of heat and grill marks.
Then brush the wedges of greens with the vinaigrette itself, along with sprinkles of Parmesan cheese. Another dose of heat from a covered grill and your
Caesar salad is ready.
