Grilled Romaine Salad with Caper Dressing

25 min
- Preparation 20 min
- Cooking 5 min

Ingredients

4 People

4 Heads of romaine lettuce
2 Tomatoes
2 Red chili peppers
1 Lemon
1 bunch Of parsley
10 Kalamata olives
2 tbsp. Honey
2 tsp. Capers
4 tbsp. Olive oil
3 tbsp. Natural yoghurt
1 tsp. Medium hot mustard
40 g Pecorino
2 tbsp. Pine nuts
1 tsp. Sugar
Salt, pepper

Preparation

Step 1

Cut the romaine lettuce in half lengthways and clean under running water. Shake dry well. Then brush the cut surfaces with a quarter of the olive oil.

Heads of romaine lettuce

tbsp. Olive oil

Step 2

Wash the tomatoes, remove the core and cut the flesh into small cubes. Finely chop the drained capers and chilli. Wash, dry and chop the parsley. Drain the kalamata olives and cut into rings. Then squeeze the lemon and grate the pecorino cheese.

Tomatoes

Red chili peppers

Lemon

bunch Of parsley

Kalamata olives

tsp. Capers

g Pecorino

Step 3

For the vinaigrette, mix the remaining olive oil, mustard, yogurt, lemon juice, parsley, tomatoes, chili and capers and season with salt, pepper and sugar.

tbsp. Olive oil

tbsp. Natural yoghurt

tsp. Medium hot mustard

tsp. Sugar

Salt, pepper

Step 4

Place the halves cut-side down on the grill rack and toast for two to three minutes. Meanwhile, toast the pine nuts in a pan without fat over a medium heat

tbsp. Pine nuts

Step 5

After a maximum of three minutes, remove the salad from the grill and drizzle the cut surface with honey. To serve, pour the vinaigrette over the salad halves and garnish with olives, pecorino and pine nuts.