Grilled Romaine with Crab and Lemon Poppy Seed Dressing

Grilled Romaine

Yum

charred greens are amazing! Have you ever tried it? On this episode of Cook This! (video link) I take this hearty romaine and toss it on the grill for a few minutes to grab that smokey flavor, turning this ordinary salad into an extraordinary salad. Then I top it with sweet jumbo lump crab and drizzle homemade Lemon Poppy Seed Dressing over it.. Crazy Good.

for more ‘Cook This! with Shereen’, check out: herehere and here.

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Grilled Romaine with Crab and Lemon Poppy Seed Dressing

Prep Time: 10 minutes

Cook Time: 6 minutes

serves: 4

Grilled Romaine with Crab and Lemon Poppy Seed Dressing

© Tweet and Eats. 2014. All Rights Reserved.

Ingredients:

    for the dressing:
  • 1 large shallot - minced (1/4 cup)
  • 4 teaspoons dijon mustard
  • 3 - 4 freshly squeezed lemons (1/2 cup)
  • 2 tablespoons sugar
  • 2/3 cups good extra virgin olive oil
  • kosher salt / fresh finely ground black pepper
  • 1 1/2 teaspoons poppy seeds
  • for the salad:
  • canola oil
  • 1 (22 ounce) package romaine hearts (3 in a package, cut in 1/2)
  • kosher salt / fresh finely ground black pepper
  • 1 1/3 cups jumbo lump crab meat - divided
  • freshly grated parmigiano reggiano cheese (optional)
  • homemade rosemary croutons recipe

Instructions:

for the dressing:

place shallots, dijon, lemon juice, sugar and olive oil in a mini blender. Season with 1 1/2 teaspoons salt and 4 turns on the pepper mill. Blend on HIGH until smooth. Remove. Stir in poppy seeds. (Dressing yields: 1 1/3 cups. You will have extra dressing left over). {Note: Can make up to 6 hours ahead and keep at room temperature. Stir well before serving. Refrigerate leftover dressing in an airtight container, up to 4 days. Remove to room temperature 1 hour before serving for best flavor}.

for the salad:

heat grill over medium - high heat.

when grill is fully heated. Drizzle a little oil over the hearts of romaine and place them on the grill. Grill (with lid up) until lightly charred, 2 – 3 minutes on each side. Divide romaine among 4 plates. Season all of the romaine on both sides with 1 1/4 teaspoons salt and 12 turns on the pepper mill. Arrange 1/3 cup crab around the romaine on each plate. Drizzle desired amount of dressing over the romaine and crab. Grate a little parmigiano reggiano over the top, if desired. Garnish with croutons.

http://tweetandeats.com/grilled-romaine-crab-lemon-poppy-seed-dressing/


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