Roasted Caesar-Style Romaine

Vegetables Lettuce

In this unusual take on a Caesar salad, the lettuce is quickly roasted. To make this vegan, use vegan Worcestershire sauce and cheese, and skip the anchovies.

By | May 28, 2018

Ingredients

SERVINGS: Serves 4
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
  • 2 hearts of romaine heads, halved
  • 2 tablespoons panko breadcrumbs (optional)
  • ½ cup shredded Parmesan cheese

About this recipe

 Serves 4

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.

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Ingredients

SERVINGS: Serves 4
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
  • 2 hearts of romaine heads, halved
  • 2 tablespoons panko breadcrumbs (optional)
  • ½ cup shredded Parmesan cheese

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