Years ago, someone anonymously posted a funny, slightly inappropriate comment on my blog, jokingly asking what one might do with wilted lettuce, among other things. I deleted the comment (which I kinda regret), and while wilted lettuce and grilled lettuce aren’t really the same thing, I’ve always associated them, perhaps because grilling lettuce wilts it? Anyhow, anonymous commenter, here’s what you can do with wilted lettuce. You can put it on a grill and make it into the most amazing Caesar Salad ever. Seriously.
Summer’s almost upon us. As in years past, I’m making a to-do list of very important summer activities: lots of stargazing, campfires, hikes, tents, rivers, swimming holes, watermelon, popsicles, road trips, warm evenings, cold drinks, etc. On top of those important activities, I’ll also be meandering up and down the west coast doing this book tour thing. (!!!) I’m feeling pretty darn enthused about all of this: about summer, about having a real, tangible cookbook out in the world, about celebrating all of this with friends in a bunch of my favorite cities, about long road trips and lots of good music and podcasts, about the bigness of it all. When life feels big and wacky and crazy like this, I tend to listen to a lot of really cheesy music. Katy Perry’s on heavy repeat right now. Don’t judge. She’s perfect in her larger-than-life musical proportions, uninhibited earnestness and righteous lady power.
I’m not often one for giveaways, but I grew up with Sunset magazine. It used to be my mother’s magazine, and now it’s my magazine. How did that happen? They’ve just released The Great Outdoors Cookbook, and it captures everything I love about summer eating. I have one copy of that book for one of you fine folks! Since this is a giveaway, here’s what I’d love to hear from you: those of you anywhere along the great west coast corridor that is I-5, share your favorite swimming hole, hike, local farm, or any awesome outdoor place to get your summer on. OR, share your biggest, cheesiest, most wonderful summer anthem with me. Perhaps it’ll make its way onto a summer road trip playlist as I meander up and down I-5 this summer. I can’t wait!
GRILLED CAESAR SALAD
adapted from The Great Outdoors Cookbook
6 anchovy fillets, rinsed and drained
5 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 large clove garlic, minced or pressed
Sea salt and freshly cracked pepper to taste
2 hearts of romaine
Manchego cheese, shaved
Heat a grill to medium-high.
Using the flat side of a knife, mash the anchovies into a paste. In a small bowl, combine the anchovies with the olive oil, red wine vinegar, lemon juice, garlic, salt and pepper, and whisk thoroughly.
Slice the hearts of romain in half lengthwise, keeping the core intact. Brush each cut half generously with the dressing, reserving a little dressing for serving.
Grill the hearts of romaine, cut sides down, until soft and golden brown, about 6 to 8 minutes.
Remove from heat and plate immediately. Drizzle remaining dressing, and finish with the manchego. Best served immediately.