Grill This Salad

DEAR SOS: The Savannah Chop House in Laguna Niguel serves a fabulous grilled hearts of romaine salad. Can you request the recipe?

MAUREEN SADLOWSKI

Coto de Caza

DEAR MAUREEN: Pico de gallo (salsa) and roasted pumpkin seed dressing give this plain-Jane salad its lively character. You can serve the pico de gallo as a dip on other occasions.

Savannah Chop House Grilled Heart of Romaine Salad

Active Work and Total Preparation Time: 30 minutes plus 2 hours chilling

PICO DE GALLO

2 large tomatoes, cut into 1/2-inch dice

1/2 cup minced red onion

1/2 bunch cilantro, stemmed and minced

1 serrano pepper, seeded and minced

2 tablespoons lime juice

1/2 teaspoon salt

* Combine tomatoes, onion, cilantro, pepper, lime juice and salt in a bowl. Cover and chill 2 hours.

TOASTED PUMPKIN SEEDS

2/3 cup raw pumpkin seeds

1 1/2 teaspoons ground cumin

1/2 teaspoon chili powder

* Place seeds on baking sheet in single layer and toast at 350 degrees until golden brown, 6 to 7 minutes. Mix with cumin and chili powder while seeds are warm until seeds are well coated.

CAESAR DRESSING

1 (2-ounce) can anchovies, drained

2 teaspoons Dijon mustard

2 teaspoons dry mustard

2 cloves garlic, minced

2 teaspoons Worcestershire sauce

1/4 cup plus 2 tablespoons red wine vinegar

1/4 teaspoon pepper

1 tablespoons plus 1 teaspoon lemon juice

1/4 teaspoon hot pepper sauce

3/4 cup olive oil

* Combine anchovies, Dijon and dry mustards, garlic, Worcestershire sauce, vinegar, pepper, lemon juice and hot pepper sauce in a blender. Begin to blend and gradually add oil in a thin stream until mixture becomes mayonnaise-like in consistency. Adjust seasoning. (Makes 1 cup).

ASSEMBLY

4 hearts of romaine lettuce, cut in half lengthwise

Caesar Dressing

Pico de Gallo

Toasted Pumpkin Seeds

* Brush lettuce halves with some of Caesar Dressing. Place face down on heated grill or broiler rack and grill or broil 4 inches from heat source, about 90 seconds, or until golden and slightly wilted.

* Remove from grill or broiler and arrange lettuces face-up on 8 plates. Place more dressing in center of plate, followed by dollops of Pico de Gallo. Sprinkle with Pumpkin Seeds.

8 servings. Each serving: 283 calories; 490 mg sodium; 6 mg cholesterol; 27 grams fat; 7 grams carbohydrates; 6 grams protein; 1.65 gram fiber.

San Diego Slaw

DEAR SOS: Anthony’s Fish Grotto in San Diego serves a delicious cole slaw dressing. I’d love the recipe.

HARLENE BEERS

Yucaipa

DEAR HARLENE: According to Anthony’s co-owner Beverly Mascari, this is the original version of the recipe created by her mother, Adel Weber. It was adapted to the large scale used at the restaurant. You request only the dressing, but if you add it to slaw, use about 1 head cabbage (shredded) and toss until cabbage is well coated.

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Anthony’s Fish Grotto Cole Slaw Dressing

Active Work and Total Preparation Time: 5 minutes * Easy

1 cup mayonnaise

1 tablespoon ketchup

1 teaspoon Worcestershire sauce

1/2 (8 1/4-ounce) can crushed pineapple, drained

1 tablespoon low-fat milk

1 teaspoon sugar

1 teaspoon poppy seeds, optional

* Combine mayonnaise, ketchup, Worcestershire sauce, pineapple, milk, sugar and poppy seeds in a bowl. Mix well. Use to mix with shredded cabbage, fruit salad or other desired salads.

1 1/2 cups or enough for 6 servings. Each serving: 63 calories; 72 mg sodium; 2 mg cholesterol; 4 grams fat; 5 grams carbohydrates; 0 protein; 0.10 gram fiber.