How to make a quick and easy grilled romaine salad

Fix a simple weekday dinner outdoors tonight with this grilled romaine recipe from former Food columnist Russ Parsons. Crunchy romaine lettuce hearts are brushed with a quick Caesar-like dressing combining anchovies with garlic, lemon juice and olive oil, then charred over a hot grill for a couple of minutes. Top the lettuce with shaved Parmesan and toasted walnuts and you’ve got dinner.

GRILLED ROMAINE WITH WALNUTS, PARMESAN AND ANCHOVY DRESSING

Total time: 30 minutes | Serves 6

4 anchovy fillets

2 teaspoons minced garlic

1/2 teaspoon salt

1/2 cup olive oil

3 teaspoons lemon juice

3 (6-ounce) hearts of romaine

2/3 cup chopped, toasted walnuts

1 ounce Parmigiano-Reggiano

1. In a mortar and pestle or a blender, puree the anchovy fillets, garlic and salt. Slowly add the olive oil in a stream, stirring or pureeing constantly to make a creamy sauce. Stir in the lemon juice, taste and add more lemon juice or salt if necessary. Set aside.

2. Prepare a wood fire or heat a grill pan over medium-high heat until hot. Split the hearts of romaine in half lengthwise, leaving them attached at the base. Brush both sides of each half with the anchovy sauce and then grill over a wood fire or in a grill pan until the leaves sizzle and begin to look a little frazzled, about 2 minutes on each side. They probably won’t brown much.

3. Remove the cooked romaine to individual serving plates, cut-side up. Sprinkle with chopped walnuts and spoon over some more dressing. Use a vegetable peeler to shave Parmigiano-Reggiano in thin sheets over top. Serve immediately.

Each serving: 174 calories; 3 grams protein; 5 grams carbohydrates; 3 grams fiber; 16 grams fat; 3 grams saturated fat; 5 mg. cholesterol; 1 gram sugar; 117 mg. sodium.

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