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Savannah Chop House Grilled Heart of Romaine Salad

Time 30 minutes
Yields Serves 8
Savannah Chop House Grilled Heart of Romaine Salad
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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.

Pico de gallo

1

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

Toasted pumpkin seeds

1

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

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

1

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.

2

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.