Make sure to refrigerate the lettuce after grilling, this helps the leaves crisp up again slightly
| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 771 |
| Fat | 59.4g |
| Saturates | 9.1g |
| Protein | 16.1g |
| Carbs | 48.2g |
| Sugars | 6.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFHalve the lettuce heads and brush with 1 tbsp of olive oil. Lightly grill these directly over the hot coals for 15-20 seconds on the cut-side only, until they are lightly golden. Remove from the grill and set aside.
Place the anchovy fillets on the grill and cook for 10-20 seconds or until charred.
Add 1/4 tsp of salt to the anchovy and chop. Finely chop the garlic.
Using the side of a knife blade, mash the anchovy and garlic into a paste, then scrape into a medium bowl. Separate the egg whites from the yolks and juice the lemon. Whisk in the egg yolks, 2 tbsp of lemon juice and mustard. Adding a drop at a time to start with, gradually whisk in 2 tbsp of olive oil, then the sunflower oil. Whisk until the dressing is thick and glossy. Add more lemon juice, if desired.
To make the croutons, cube the leftover bread. Drizzle with the remaining olive oil and season with the remaining salt. Toss to coat. Place on the grill until charred and toasted, approx. 10-15 minutes.
Place the grilled Romaine lettuce on a serving platter. Top with the dressing, croutons and Parmesan shavings.
