Grilled Casear Salad

I had a similar salad at one of our favorite restaurants and this is my attempt at recreating it.  It has become one of our favorites.  My youngest daughter who has never liked salad asked me to make this for her one more time before she caught her plane back to New York City.  I grill the lettuce using a perforated grill pan but you can put it directly on the grill rack.  It can also be broiled in the oven or on the stove top using a preheated grill pan for those without access to an outdoor grill.  Meyer lemons should be used if available and use a good quality parmesan cheese.  I use a lemon dressing which is lighter than a traditional caesar dressing.  You can use a more traditional dressing and add some croutons.

Grilled Casear Salad
Ingredients:
2 heads of heart of romaine
2 garlic cloves/or frozen cubes (I'm a big fan of the frozen garlic cubes found at Trader Joe's)
2 Tbs olive oil
1 lemon
Sea salt
Parmesan cheese

Directions:
1.  Cut lettuce heads in half.  Wash and let drain.
2.  Infuse 2 Tbs olive oil with garlic, sea salt and juice of one lemon.  Let sit for at least 30 minutes.
3.  Brush the lettuce with the olive oil getting it between the leaves.

4.  Light a grill or preheat a grill pan or heat oven to 450.  Grill the lettuce on medium high heat or bake in the oven for about 5 minutes each side brushing with the olive oil until just wilted and lightly browned.
5.  Plate, add dressing, and grate Parmesan cheese on top.  Serves 4.


Dressing
Ingredients:
1/4 c olive oil
1 shallot finely chopped
1 lemon
Sea salt to taste
Splash of champagne vinegar

Directions:
1. Whisk the olive oil, lemon juice and vinegar together.  Add shallot.