“Basil is delicious but notoriously fickle,” Alex says. To keep it looking and tasting its best, make sure it stays dry until just before you use it.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 1 teaspoon capers
- Kosher salt
- 6 cloves garlic
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce (such as Tabasco)
- 6 oil-packed anchovy fillets, plus 1/2 teaspoon of the oil
- 1/2 to 3/4 cup extra-virgin olive oil
- 3 romaine lettuce hearts, halved lengthwise
- Extra-virgin olive oil, for tossing
- Kosher salt
- 1 lemon, halved
- 20 fresh basil leaves
- 1 cup crumbled blue cheese
Instructions
- Preheat a grill to medium. Make the dressing: In a blender, combine the lemon juice, vinegar, capers, 1 teaspoon salt and the garlic. Blend until smooth. Add the Worcestershire sauce, hot sauce, anchovies and their oil and 1/2 cup olive oil; blend until smooth. Taste for seasoning. Blend in up to 1/4 cup more olive oil, if needed. Set the dressing aside.
- Make the salad: In a large bowl, toss 4 of the romaine halves with a little olive oil and season with salt. Put them in a single layer on the grill and cook 3 minutes per side (the romaine should feel slightly warm and tender). Transfer to a large platter. Spoon a little dressing on each.
- Finely chop the rest of the romaine and add it to a medium bowl. Add the remaining dressing, a touch of lemon juice and the basil leaves. Toss to coat.
- Top the grilled romaine with the romaine-basil mixture. Garnish with the blue cheese and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 346 |
| Total Fat | 33 g |
| Saturated Fat | 8 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 20 mg |
| Sodium | 465 mg |