Dear SOS: The Savannah Chop House in Laguna Niguel serves a fabulous grilled hearts of romaine salad. Can you request the recipe?
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.
Pico de gallo
Combine tomatoes, onion, cilantro, pepper, lime juice and salt in a bowl. Cover and chill 2 hours.
Toasted pumpkin seeds
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.
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).
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.
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