Roasted Caesar-Style Romaine
Ingredients
- 2 hearts of romaine heads, halved
- 2 tablespoons panko breadcrumbs (optional)
- ½ cup shredded Parmesan cheese
Marinade/dressing
- 2 lemons, juiced (about ¼ cup)
- 2 dashes Worcestershire sauce
- 2 cloves garlic, smashed
- 3 anchovy fillets, mashed
- ¼ teaspoon finely ground white pepper
- ¼ cup extra-virgin olive oil
Instructions
- Preheat oven to 400 degrees. In a small mixing bowl, combine lemon juice, Worcestershire sauce, garlic, anchovy paste and pepper. Whisk thoroughly to incorporate. Continue whisking and slowly add oil. Set aside. Arrange romaine hearts on a rimmed baking sheet, and brush all sides with half of the marinade. Marinate for 10 minutes. Sprinkle breadcrumbs (if using) evenly over prepared romaine halves and roast in the oven for 10 minutes or until lettuce is wilted and slightly browned on the edges. Remove from the oven and immediately sprinkle with shredded cheese. Divide among four plates, and drizzle with the rest of the marinade/dressing and serve.
Notes
Serves 4
