October 21, 2020
Grilled Romaine With Fried Capers, Radishes & Creamy Vinaigrette
“This is a nod to Caesar salad, but it’s way more decadent and delicious, and a knife and fork is required,” says food personality Trish Magwood. “Feel free to rough chop for ease of eating after you wow and dazzle with your presentation.”
Yield: Serves 4
- In small bowl, blend dressing ingredients with whisk. Set aside.
- In small frying pan over medium heat, add 1 tbsp of oil and fry capers until they pop and crisp, about 2 minutes. Reserve.
- Heat grill to high. Lightly brush romaine with remaining oil (less is better, it’s like a sponge), and season with salt and pepper.
- Place cut-side down on grill for about 6 to 8 minutes, or until charred. Flip and char for about 5 more minutes. Transfer to platter and drizzle with dressing, fried capers and radishes.