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Grilled romaine with radishes, hard-boiled eggs and toasted bread crumbs

Time 45 minutes
Yields Serves 6
Grilled romaine with radishes, hard-boiled eggs and toasted bread crumbs
(Anne Cusack / Los Angeles Times)

Dressing

1

Combine the shallots, lemon juice, vinegar, oil and salt in a small, lidded container and shake well to mix. Taste and add more lemon juice if necessary; the mixture should be very bright. Set aside.

Salad

1

Trim the dry bases from the romaine and quarter each head lengthwise. Slice the radishes as thinly as possible. Separate the white and yolk of the eggs; finely chop the white and press the yolk through a fine mesh strainer into a bowl.

2

Combine the bread crumbs in a small saucepan with the olive oil. Stir to coat well; there should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat. Cook, stirring constantly, until the crumbs have darkened and toasted, about 5 minutes. Transfer them to a small bowl and set them aside to cool slightly.

3

When almost ready to serve, add 1 tablespoon chopped egg white to the dressing and shake well to mix again.

4

Grill the romaine on a stove-top grill pan over high heat, cooking just long enough to sear, 1 to 2 minutes to a side.

5

As each batch comes off the grill pan, arrange it on a platter, season lightly with salt and spoon a generous tablespoon or so of dressing over the top. Repeat until all the romaine has been cooked and added to the platter.

6

Distribute the thinly sliced radishes over the top. Scatter over the egg whites and then the egg yolks. Spoon over a little more of the salad dressing, scatter over the toasted bread crumbs and serve.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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