Grilled Caesar Salad

Grilling romaine, or other sturdy greens that grow in a head (like endive, radicchio, or chicory), transforms it into a seemingly different vegetable with a rich “meaty” taste that can add instant flavor to any salad.

PREP: 8 minutes      GRILL: 6 minutes

MAKES: 4 side-dish servings

2 tablespoons olive oil

4 ounces Italian bread, cut into ½-inch-thick slices

¼ cup light mayonnaise

¼ cup freshly grated Parmesan cheese

3 tablespoons fresh lemon juice (from 1 lemon)

1 teaspoon anchovy paste or 2 anchovy fillets, mashed

¼ teaspoon coarsely ground black pepper

1 garlic clove, cut in half

1 package (18 to 22 ounces) hearts of romaine, each head cut lengthwise in half

1. Prepare outdoor grill for direct grilling over medium heat.

2. Prepare croutons: Use 1 tablespoon oil to lightly brush bread slices on both sides. Place bread on hot grill rack over medium heat and cook until toasted, 2 to 3 minutes, turning over once. Transfer to plate to cool.

3. Meanwhile, prepare dressing: In small bowl, whisk together mayonnaise, Parmesan, lemon juice, anchovy paste, ¼ teaspoon coarsely ground black pepper, and remaining 1 tablespoon oil.

4. When bread is cool, lightly rub both sides of each slice with cut garlic clove. Cut bread into ½-inch cubes.

5. Place romaine halves on hot grill rack and cook until lightly browned and wilted, 4 to 5 minutes, turning over once. Transfer romaine to 4 salad plates; drizzle with dressing and sprinkle with croutons to serve.

EACH SERVING: About 245 calories, 7g protein, 20g carbohydrate, 14g total fat (3g saturated), 10mg cholesterol, 420mg sodium

SPRINKLE TO YOUR GOOD HEALTH

Sprinkle on oregano, basil, parsley, or cilantro, and you’ll boost the health value of your dish. In a recent study by the Department of Agriculture, researchers found that, gram for gram, herbs pack more disease-fighting antioxidant wallop than fruits and vegetables, with fresh oregano leading the group. (One tablespoon has more antioxidants than a whole apple, the researchers found.) So instead of sprinkling just a teaspoon of chopped basil over your salad, use a handful of whole leaves to replace your customary lettuce.