Grilled Greens Salad with Anchovy Vinaigrette
Over the past few months I’ve been working with S.Pellegrino to develop and photograph dozens of recipes. You guys, it has been so hard not sharing these recipes with you immediately, so you can imagine my excitement now that the program has officially launched and I can finally share the recipes and photos from this project. I grilled some bananas, wrapped goat cheese in buttery pastry, rolled up pork with prosciutto and dried plums and made a caramel sauce using fresh blackberries that really should win me a trophy. It’s been a pretty delicious season.
On the blog I’ll be highlighting some of my favorites but there are many more recipes appearing on their Facebook page daily over the next few months.
For example, this salad. Before you put that grill away for the season I’m urging you to make this salad. It is a sort of Caesar-like salad that’s heavy on anchovy – which I realize is not the most loved flavor – but if you do love it then get on this salad. A hearty head of romaine handles the heat of the grill. Some of the leaves gently wither in the heat while most retain their crisp bite picking up the smoky flavor that we all love about grilled food. Fresh or oven-roasted tomatoes thrown on top would be a welcomed addition. The dressing is pungent, fishy, but delightfully so (says the girl who is just starting to like fish) and addicting. I wouldn’t be opposed to large shavings of Parmesan either or large, golden-crisp garlic croutons. For the days when the grill has been covered and tucked into storage a grill pan does the job too.
As a contributor for S.Pellegrino’s Practice the Art of Fine Food program I created this recipe and post along with many others that can be found on their Facebook page here.
