Grilled Romaine
Ingredients
- 2 Hearts (300 gr) of Romaine lettuce 4 CHO
- 4 anchovies 0 CHO
- ½ tsp. minced garlic 0 CHO
- 1 TBSP Hellman’s mayonnaise 0 CHO
- 1 tsp. Dijon mustard 0 CHO
- ¼ cup Olive oil 0 CHO
- 1 TBSP Cider vinegar 0 CHO
- Pepper to taste 0 CHO
- Garnish with lemon slices anchovies or parmesan cheese if desired. 0 CHO
Instructions
Cut romaine in half lengthwise and again into quarters (each heart is 2 CHO).
Press anchovies between paper towels to remove some of the oil and finely dice. In a bowl mash the garlic and anchovies into a paste with a fork.
Whisk in the mayonnaise and Dijon mustard.
Next slowly pour in the olive oil and whisk continuously. Add cider vinegar and whisk to incorporate. Test for seasoning and add pepper.
Place romaine on hot grill cut side down for 30 – 60 seconds (depending on how hot your grill is). Turn once leaves starting to char and brush some dressing into the lettuce crevices. Close barbeque lid and remove romaine from grill after another minute or so. The romaine should be charred and slightly warm.
Place romaine on a platter and brush with more dressing. Serve remaining dressing on the side along with a great steak.
