We’ve moved into our new house (in the burbs) are loving it! Well, we are adjusting…It’s definitely an adjustment since it’s so quiet in our neighborhood. We rarely see people outside and after 9pm and there are never cars on the road. Suburban life will take a bit of time getting used to!
Other than the sheer quietness, we are loving it… and loving our new, roomy backyard patio. There is this amazing built in grill/smoker contraption that I have been happily experimenting with.
My latest experiment uses the grill and grills romaine lettuce. Typically served chilled, chopped and in salads, grilling romaine lettuce gives it just another flavor profile. It may sound like an odd choice but it you lightly grill it, it creates a little bit of great char on the leaves that are just delicious. The center remains crispy and crunchy. So the results are slightly charred, slightly wilted, yhet still crunchy in the inside.
Anyways, to pair with my grilled romaine lettuce, I created my own version of green goddess dressing. Green goddess dressing typically consists of mayo, sour cream, herbs and lemon juice to create a fresh and herby salad dressing. In my case, I cut the calories and fat and used non fat greek yogurt instead. In addition, to enhance the flavor of the dressing, I whisked in chopped anchovies. It adds a rich, heartier, deepness to the dressing makes the dressing over the top! Anchovies are typically used in caeser salad dressing so I thought pairing it with fresh herbs and citrus would work just as well. I hope you enjoy!
- 1 head of romaine lettuce, washed, sliced in half lengthways
- 2 cups of grape tomatoes, halved
- Olive oil for brushing
- 1 small shallot
- 1 garlic glove
- 2 anchovies, rinsed
- ½ cup of fresh parsley
- ½ cup of fresh mint
- ½ cup of cilantro (with stems)
- 2 tbs of lime juice
- 2tbs of olive oil
- 1 tbs of vinegar (white or sherry or apple cider)
- ¾ cup of non fat greek yogurt
- Salt and pepper to taste
- In a food processor, pulse together garlic clove, shallot and anchovies until minced.
- Add to the bowl, parsley, mint, cilantro, and lime juice and pulse until combined. Scrape down the sides of the bowl.
- Add the greek yogurt, olive oil and vinegar and combine until well blended. Salt and pepper to taste. Place in refrigerator until use.
- Heat a grill to 350 degrees.
- Brush all sides of the romaine leaves with olive oil. Add salt and pepper to season
- Place the romaine heads on the grill and quickly grill on each side for 30 seconds until outer leaves start to char.
- Remove from the grill onto a large platter.
- Pour dressing over the romaine leaves and add tomatoes. Add salt and pepper to taste. Serve immediately.