Grilled Sourdough with Parmesan and Romaine
A simple yet delicious dish that combines crunchy, tangy flavors, perfect for a light lunch or as an appetizer.
Ingredients
For the dressing
- 2 cloves garlic, peeled and divided
- 12 oz Parmesan, finely grated (about 1 1/2 cups), plus more shaved for serving
- 1/2 cup mayonnaise
- 1/4 cup extra virgin olive oil, plus more for brushing
- 2 Tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 2 tsp fish sauce
- Kosher salt
- Freshly ground black pepper
For grilling
- 4 slices sourdough bread (1/2 inch thick)
- 2 hearts romaine, halved lengthwise
Instructions
Preparation of Dressing
- Grate 1 garlic clove into a medium bowl. Add grated Parmesan, mayonnaise, olive oil, lemon juice, mustard, and fish sauce, and whisk to combine. Season with salt and pepper.
Grilling
- Prepare your grill for medium-high heat; preheat for about 5 minutes, or use a grill pan over medium-high heat.
- Lightly brush oil on both sides of the bread and the cut sides of the romaine; season with salt and pepper.
- Grill the bread until charred on both sides, about 1 to 2 minutes per side. Transfer to a plate.
- Meanwhile, grill the romaine cut side down until charred, about 1 to 2 minutes.
- Rub one side of the grilled bread with the remaining garlic clove and tear it into 1/2 inch pieces.
Assembly
- Spread some dressing on a platter. Top with the grilled romaine. Drizzle more dressing over the romaine. Finally, top with croutons and shaved Parmesan.
Notes
Serve immediately while warm. Great as a starter or side dish. Store leftovers in an airtight container in the refrigerator, separating the grilled bread and romaine from the dressing.