Grilled Romaine Wedge

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Ingredients

  • 1 shallot, finely chopped
  • 1/2 cup grated pecorino Romano cheese
  • 1/2 cup full-fat Greek yogurt
  • 1/4 cup avocado oil, plus more for brushing
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons whole grain mustard
  • 2 teaspoons low-sodium soy sauce
  • 1 tablespoon chopped fresh basil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 4 thick slices ciabatta bread
  • 1 whole garlic clove
  • 2 hearts romaine, halved lengthwise
  • 1/2 cup shaved pecorino Romano cheese

Directions

  1. In a medium bowl, whisk shallots, grated pecorino Romano, yogurt, oil, lemon juice, mustard, soy sauce and basil. Add salt and pepper, to taste.
  2. Turn grill on to medium-high heat and allow to preheat. Brush both sides of the bread slices with oil and brush the cut sides of the romaine with oil. Season with salt and pepper.
  3. Grill bread until char marks are on both sides of the slices, approximately 1-2 minutes per side. Transfer bread to a plate. Using the garlic clove, rub one side of each slice of bread with garlic and cut slices into 1/2-inch pieces.
  4. Grill romaine cut side down for approximately 1-2 minutes, or until charred.
  5. On a serving platter, brush some of the dressing onto the platter. Top with grilled romaine halves, cut side up. Drizzle the romaine with dressing and top with bread and shaved pecorino Romano. 

https://www.cutco.com/learn/grilled-romaine-wedge