Cindy Ruth’s recipe was a big hit at my house. I think we would have loved it even more if we had a better quality of lettuce–that was the weakest link, here. I did leave out the anchovies for Ken, and also I didn’t find the paste anywhere. But the lemony dressing was wonderful without them! It’s been a really long time since I did homemade croutons and we loved them–nice and garlicky.

Here’s the recipe:

GRILLED ROMAINE SALAD Serves 4
2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, recipe below
Parmigiano-Reggiano
Chopped tomatoes
Homemade croutons, if desired
Preheat grill to med-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface wtih olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad. Top with chopped tomatoes and homemade croutons and serve.
CITRUS CAESAR VINAIGRETTE
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

We also ate a chicken breast with a little mushroom sauce and some squash, onions and red peppers with herbs.
Ken said it was too much food–after he cleaned his plate, totally. But I thought it was a really nice meal.
Thanks Cindy Ruth for the fresh take on our salads.