Romaine Caesar Salad Gratin

I love a good Caesar salad and this was a great way to experience that a little differently. I'd never tried a hot salad before, unless that means eating one that's been sitting out on 4th of July for hours. I enjoyed it, though I wouldn't say it's a favorite. Nice for something different, but not an every week recipe either. 

I also learned what "gratin" or "au gratin" means. It means when a dish is topped with breadcrumbs mixed with butter or cheese or some sort of browned crust on top. You bake or broil it to make it crunchy. 

• 2 large egg yolks
• 3 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• 1 garlic clove, sliced
• 1/2 cup extra virgin olive oil
• 1/2 tsp fine sea salt
• 3 jumbo romaine lettuce hearts, halved lengthwise and trimmed
• 6 oz Parmesan cheese, grated (about 1 1/2 cups)
• black pepper

Process egg yolks, lemon juice, mustard and garlic in a blender, slowly and gradually drizzling in olive oil until oil is fully incorporated and dressing resembles a thick mayonnaise, about 1 minute. Season with salt. Dressing may be stored in an airtight container in refrigerator for up to 3 days.

Preheat oven to broil with rack 6 inches from heat source. Arrange romaine halves, cut side up, on a baking sheet lined with aluminum foil. Brush romaine evenly with dressing, making sure dressing gets between the lettuce leaves. Sprinkle romaine evenly with cheese. Broil until cheese is bubbling and golden brown, 3-4 minutes. Remove from oven. Sprinkle with pepper and serve immediately.  

Serves 4-6

Prep Time: 15 minutes
Total Time: 20 minutes

Recipe from People Magazine