Roasted Romaine Caesar Salad
This roasted romaine Caesar salad is an easy yet brilliant version of the classic where romaine halves are coated in an anchovy garlic sauce and roasted until tender and wilted.
Ingredients
- 4 tablespoons olive oil, plus more for the baking sheet
- 2 heads (1 lb) romaine lettuce
- 2 inches anchovy paste or 2 anchovy fillets, pressed through a garlic press
- 2 cloves garlic, pressed
- Freshly ground black pepper
- Shaved Parmesan cheese, to serve (optional)
Instructions
- Preheat the oven to 400°F (204°C). Slick a rimmed baking sheet with oil.
- Rinse the romaine lettuce. Drain and then pat it completely dry. Slice each head in half lengthwise and place the halves on the baking sheet, cut side up.
- In a small bowl, whisk together the anchovy paste, garlic, and olive oil, until smoothly blended. Divide the anchovy mixture among the romaine halves and use a pastry brush to coat the lettuce. Sprinkle with black pepper.
- Bake until the lettuce is wilted and brown at the edges, 8 to 13 minutes, depending on the size of the lettuce heads.
- Immediately sprinkle with the shaved Parmesan, if desired, and serve right away.
Nutrition
Serving: 1portion | Calories: 128kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 2mg | Fiber: 1g | Sugar: 1g