Ingredients
Scale
1 teaspoon Dijon mustard
1 teaspoon freshly ground pepper
1 teaspoon pureed canned chipotles
1 1/2 teaspoon Worcestershire sauce
Few drops of hot sauce
1 tablespoon lime juice
6 cloves garlic
4 anchovy fillets (optional)
1/2 cup olive oil
2 tablespoons red wine vinegar
2 heads of Romaine lettuce
1 cup fresh corn
1 1/2 cup grape tomatoes, halved
1/2 cup freshly grated parmesan cheese
Garlic Breadcrumbs:
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, finely chopped
1 cup panko bread crumbs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Instructions
- Put all ingredients, except the oil and vinegar, in a food processor and process until blended. Slowly mix in the oil, then mix in the vinegar. If too thick, add a little water.
- Brush the leaves of romaine on both sides with the olive oil and season lightly with salt and pepper. Grill on each side for 30 seconds.
- Place 6 leaves on each plate, top with corn and tomatoes, drizzle with the dressing, and garnish with shaved cheese and breadcrumbs.Garlic Breadcrumbs
- Heat the oil and butter in a large saute pan over medium heat until the butter has melted. Add the garlic and cook, stirring continuously for about a minute.
- Add the breadcrumbs, salt, and pepper and cook, stirring occasionally until golden brown and toasted, about 5 minutes. Transfer to a plate and cool. Store in an airtight container for up to 2 days. You can re-crisp by spreading on a baking sheet and toasting in a 300F degree oven for 5 minutes.
- Prep Time: 15
- Cook Time: 15
- Category: Salad