Grilled Romaine Wedge

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 20 minutes

Składniki

2 cloves garlic, peeled, divided

3/4 oz. Parmesan, finely grated (about 1/2 c.), plus more, shaved, for serving

1/2 c. mayonnaise

1/4 c. extra-virgin olive oil, plus more for brushing

2 tbsp. fresh lemon juice

2 tsp. Dijon mustard

2 tsp. fish sauce

Kosher salt

Freshly ground black pepper

4 (1/2"-thick) slices sourdough bread

2 hearts romaine, halved lengthwise

Wskazówki

Grate 1 garlic clove into a medium bowl. Add grated Parmesan, mayonnaise, oil, lemon juice, mustard, and fish sauce and whisk to combine; season with salt and pepper.

Prepare a grill for medium-high heat; preheat 5 minutes (or heat a grill pan over medium-high heat). Lightly brush oil on both sides of bread and cut sides of romaine; season with salt and pepper.

Grill bread until charred on both sides, 1 to 2 minutes per side. Transfer to a plate. Meanwhile, grill romaine cut side down until charred, 1 to 2 minutes. Rub one side of bread with remaining 1 garlic clove and tear into 1/2" pieces.

Spread some dressing on a platter. Top with grilled romaine. Drizzle romaine with more dressing. Top with croutons and shaved Parmesan.

Wartości Odżywcze

• Kalorie: 800
• Tłuszcz Całkowity: 44 g
• Tłuszcz Nasycony: 9 g
• Tłuszcz Trans: 0 g
• Cholesterol: 24 mg
• Sód: 1497 mg
• Węglowodany Całkowite: 73 g
• Błonnik Pokarmowy: 6 g
• Cukry Całkowite: 8 g
• Białko: 24 g