Grilled Romaine with Dijon Tahini Dressing & Fried Capers
Recipe from Dishing Up the Dirt by Andrea Bemis.
Preheat the grill to medium.
Place a small frying pan over medium heat and add the almonds. Toast until they're golden, about 2 minutes. Transfer them to a dish and set them aside.
Pour the grapeseed oil into the frying pan. Heat over medium-high heat and swirl the oil around the pan to coat it completely. Once the oil is hot, add the capers and cook, stirring occasionally, until they pop and turn slightly crisp, 1 to 2 minutes. Transfer them to paper towels to drain.
Brush the romaine slices with olive oil. Sprinkle them with salt and pepper to taste, then place each slice, cut side down, on the prepared grill and cook for another 2 to 3 minutes. The romaine should be warmed through and lightly charred on all sides.
Transfer the romaine slices to a platter and drizzle them with the dressing. Top the salad with fried capers, toasted almonds, and sliced radishes.
Ingredients
Directions
Preheat the grill to medium.
Place a small frying pan over medium heat and add the almonds. Toast until they're golden, about 2 minutes. Transfer them to a dish and set them aside.
Pour the grapeseed oil into the frying pan. Heat over medium-high heat and swirl the oil around the pan to coat it completely. Once the oil is hot, add the capers and cook, stirring occasionally, until they pop and turn slightly crisp, 1 to 2 minutes. Transfer them to paper towels to drain.
Brush the romaine slices with olive oil. Sprinkle them with salt and pepper to taste, then place each slice, cut side down, on the prepared grill and cook for another 2 to 3 minutes. The romaine should be warmed through and lightly charred on all sides.
Transfer the romaine slices to a platter and drizzle them with the dressing. Top the salad with fried capers, toasted almonds, and sliced radishes.
Notes
