October 21, 2020

Grilled Romaine With Fried Capers, Radishes & Creamy Vinaigrette

Recipe: Trish Magwood

“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.”



  • 2 tbsp tahini
  • 2 tbsp avocado oil (or olive oil)
  • 4 to 6 tbsp lemon juice (juice of 1 or 1 1⁄2 lemons)
  • 1 tsp dijon
  • 3 tsp honey


  • 3 tbsp avocado oil, divided
  • 1⁄2 cup capers, drained
  • 2 heads romaine hearts (core, remove outer largest pieces), sliced in half lengthwise, washed, patted dry
  • Salt and pepper
  • 4 radishes, thinly sliced


Yield: Serves 4

  1. In small bowl, blend dressing ingredients with whisk. Set aside.
  2. In small frying pan over medium heat, add 1 tbsp of oil and fry capers until they pop and crisp, about 2 minutes. Reserve.
  3. Heat grill to high. Lightly brush romaine with remaining oil (less is better, it’s like a sponge), and season with salt and pepper.
  4. 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.

Stacey Brandford


House & Home October 2020