Caesar Salads Are Out, Grilled Lettuce Salads Are In

Published on Wednesday, January 20, 2010, by Lessley Anderson / Edit Post

Caesar salads are reappearing on menus, but in cooked form. You don't usually think of grilling or pan-frying lettuce, but doing so magically changes it into something more umami and exciting. Spotted: at Farm 255 in Athens, Georgia, with fried capers and an anchovy vinaigrette; at Savannah's Cha-Bella with seared shrimp and scallops; and at FIG in Santa Monica, where little gem lettuce (rather than romaine) is charred on the stovetop, then dressed with lemon and anchovy juice (you can substitute a bit of fish sauce if you are experimenting at home).

"We make it to order," says FIG chef Ray Garcia. "A big part of the salad is to have contrast of textures and temperatures."

Try making your own by throwing romaine in a hot, hot oiled pan (preferably a cast iron skillet) until it blisters, then dressing it with CHOW's Caesar Dressing, croutons, and shaved Parmesan cheese. CHOW's Grilled Greek Salad recipe is another fun hot lettuce number.

ALLTrend-o-Meter
POST A COMMENT |8 Comments

COMMENT

  • Hmmm. As a kid in the '70's, many times I saw my mom & grandma make "wilted lettuce" in a cast ison skillet with hot bacon grease & Lord knows what else. Vinegar? I could never be induced to try it & I am still turned off by the thought of hot lettuce. I do remember that it was a spring/summer affair brought on by all the fresh lettuce in the garden. They all raved about wilted...+READ

    Hmmm. As a kid in the '70's, many times I saw my mom & grandma make "wilted lettuce" in a cast ison skillet with hot bacon grease & Lord knows what else. Vinegar? I could never be induced to try it & I am still turned off by the thought of hot lettuce. I do remember that it was a spring/summer affair brought on by all the fresh lettuce in the garden. They all raved about wilted lettuce which was flash fried right when dinner was being served.-COLLAPSE

  • I am so glad someone is bringing up grilled lettuce salads again. They are so delicious and easy too. (Alton Brown has one recipe to try, but it's quite easy to do on your own.)

    We used to have Grilled Romaine with crumbled bleu cheese and balsamic vinegar at the Crocodile Cafes in Glendale and Pasadena CA way back in the 80s (I think). We loved it and then they took it off the menu. Boo hoo.
    ...+READ

    I am so glad someone is bringing up grilled lettuce salads again. They are so delicious and easy too. (Alton Brown has one recipe to try, but it's quite easy to do on your own.)

    We used to have Grilled Romaine with crumbled bleu cheese and balsamic vinegar at the Crocodile Cafes in Glendale and Pasadena CA way back in the 80s (I think). We loved it and then they took it off the menu. Boo hoo.

    We make it for friends now and it's a never fail favorite.-COLLAPSE

  • Well, I never thought about cooking my lettuces, aside from spinach for stiry fries, and certainly have to try these out. Whose got a good recipe?

  • http://chowhound.chow.com/topics/29571

  • I have been also doing this forever, with spinach as well, because I find it so much easier to maneuver with my fork and knife when the greens are partially cooked, and it makes for a more substantial accompaniment to especially a warm meal.

    What I do typically is, instead of deglacing the cast-iron pan after cooking my meat dish, I flash cook the lettuce in the still-hot pan and let the...+READ

    I have been also doing this forever, with spinach as well, because I find it so much easier to maneuver with my fork and knife when the greens are partially cooked, and it makes for a more substantial accompaniment to especially a warm meal.

    What I do typically is, instead of deglacing the cast-iron pan after cooking my meat dish, I flash cook the lettuce in the still-hot pan and let the leftover grease naturally flavour it. Very tasty that way.-COLLAPSE

  • We've been grilling romaine ever since we encountered it at a restaurant in Taos. Remove the tougher outer leaves, then cut the romaine lengthwise keeping the head as intact as possible. Brush the cut side with oil, salt and pepper, grill cut side down but don't overcook. I use my Cuisinart Griddler when it's not outdoor cooking season. Dress lightly with vinagrette before serving.

    Romaine...+READ

    We've been grilling romaine ever since we encountered it at a restaurant in Taos. Remove the tougher outer leaves, then cut the romaine lengthwise keeping the head as intact as possible. Brush the cut side with oil, salt and pepper, grill cut side down but don't overcook. I use my Cuisinart Griddler when it's not outdoor cooking season. Dress lightly with vinagrette before serving.

    Romaine holds up so well to quick cooking that I've used it in stir fry dishes, adding it the last minute or two. It adds a nice crunch.-COLLAPSE

  • Not so new but really good: Saw the Neely's doing this with heads of Romaine last year on FN. Back in the 80's, I used to grill radicchio to serve with lamb and escarole as a base for marinated white beans.

  • If I don't get around to eating the salad I usually bring to work for lunch, I bring it home after work, where it goes in the skillet with a minced clove of garlic and some olive oil.