Ok, I’m getting a little attached to my grill.  Leafy greens aren’t the first thing I’d think would be delicious with a bit of flame under them, but the burnt bits have a wonderful nuttiness that’s quite unexpected. The texture doesn’t become mushy or crispy, but slightly soft, like sautéed spinach.  With crunchy grilled bread and some shavings of parm, it makes the perfect rustic accompaniment to any barbecued meat.  Enjoy!



For 4

2 romaine heads, halved

1 loaf italian bread

2 cloves garlic, minced

1 sprig rosemary, chopped

1/2 cup olive oil

parmiggiano reggiano

salt and pepper


1 egg

juice of one lemon (about 2 tablespoons)

2 oil packed anchovies

2 garlic cloves, minced

1 tablespoon whole grain mustard

1/4 cup extra virgin olive oil

salt and pepper


Put the grill over high heat. Start with the croutons, as the grilled romaine cannot be made ahead. In a bowl, mix the rosemary, garlic, and olive oil. Thinly slice the bread about 1/4 inch to 1/2 inch thick and brush with the olive oil mixture.  Sprinkle with salt and pepper and grill until well marked on each side. Next, drizzle the romaine halves with olive oil and grill until slightly marked, about 10-20 seconds.  Set both aside.  To make the dressing, whisk all of the ingredients together, adding salt and pepper to taste, and drizzle over the romaine and croutons.  Add some slices of parm and enjoy!