Grilled Romaine with Dijon Tahini Dressing & Fried Capers
Garlic, Garlic Scape, Green Garlic, Head Lettuce, Radish, Radish (Beauty Heart)
January 24, 2021
Recipe from Dishing Up the Dirt by Andrea Bemis.
Ingredients
1/2 cup almonds, roughly chopped
3 T grapeseed oil
1/4 cup brine-packed capers, drained and patted dry
2 heads romaine, sliced in half lengthwise, washed, and patted dry
2 T olive oil
fine sea salt and freshly ground black pepper to taste
Dijon Tahini Dressing*
2 to 4 radishes, thinly sliced
For the Dijon Tahini Dressing
1/4 cup tahini
1 clove of garlic, minced
1 1/2 T extra-virgin olive oil
2 T fresh lemon juice
1 1/2 t Dijon mustard
1 t honey
fine sea salt and freshly ground black pepper to taste
Directions
1Preheat the grill to medium.
2Place 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.
3Pour 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.
4Brush 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.
5Transfer the romaine slices to a platter and drizzle them with the dressing. Top the salad with fried capers, toasted almonds, and sliced radishes.
