Roasted Romaine Hearts

This quick and flavorful recipe is a hot take on a Caesar salad.

By Kate Morgan | Experience Life

Makes 4 servings
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

1 tsp. plus 3 tbs. extra-virgin olive oil, divided
2 large romaine hearts
2 cloves garlic, pressed or grated
1 tsp. anchovy paste
2 tbs. shredded Parmesan cheese
1 lemon wedge

Directions

STEP 1

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and drizzle it with a teaspoon of the oil.

STEP 2

Wash the lettuce heads and pat dry. Slice each one in half lengthwise.

STEP 3

In a small bowl, mix the garlic, anchovy paste, and remaining 3 tablespoons of olive oil until well-blended.

STEP 4

Arrange the lettuce on the baking sheet, cut side up. Use a pastry brush to cover the cut sides with the anchovy-garlic mixture, dividing it evenly among the pieces.

STEP 5

Roast the romaine until it is wilted and the edges are beginning to brown, eight to 10 minutes.

STEP 6

Line a second baking sheet with parchment paper and spread the Parmesan in a thin layer. Bake until the cheese has melted and is golden, three to five minutes, then remove from the oven. The cheese will become crisp as it cools.

STEP 7

Crumble the cheese crisp over the top, add a squeeze of fresh lemon, and enjoy warm.

Photographer: Terry Brennan; Food Stylist: Betsy Nelson

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Charred Romaine With Lemony Goddess Dressing

By Robin Asbell

Romaine becomes heartier and earthier in just a few minutes on the grill. Serve each diner one romaine half on a plate, with a steak knife for carving.