Charred Romaine Salad With Walnuts and Lemon Parmesan Dressing
Description
This healthy salad is vegetarian and gluten free. But even more than that, it's delicious and ready in a little over 15 minutes.
Ingredients
Dressing:
1/2 t. Dijon mustard
1/4 c. Parmesan cheese
freshly squeezed juice from half of a large lemon
1/4 c. olive oil
1/4 t. Kosher salt
1/8 t. freshly ground black pepper
2 medium heads romaine lettuce
1 T. olive oil
Kosher salt
freshly ground black pepper
1/3 c. toasted walnuts
1/4 c. freshly grated Parmesan cheese
Directions
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Turn the oven on to the broiler setting on high.
Dressing:
Add all dressing ingredients to a jar with a lid; shake vigorously until a thickened dressing forms. Set aside.
Romaine:
Cut the romaine heads in half, leaving the bottom intact so that the leaves stay together, making four halves of romaine.
Drizzle on the olive oil; rub into the leaves of the romaine. Sprinkle both sides generously with the salt and pepper.
Place the romaine, cut sides down, on a large baking sheet. Broil for 2-3 minutes; flip over; broil the second side for 2-3 minutes, keeping an eye on them so that they don't burn. They should look slightly charred but not burned.
Remove the baking sheet from the oven. Place the romaine on a serving platter, cut sides up.
Serve warm topped with the toasted walnuts and grated Parmesan cheese, then drizzle with the dressing.
4 servings.