Food & Wine USA - (02)February 2021

(Comicgek) #1

84 FEBRUARY 2021


Push two-thirds of coals to one side of
the grill, leaving one-third of coals on the
opposite side. If using a gas grill, preheat
to medium-high (400°F to 450°F) on one
side and medium-low (300°F to 350°F)
on the other side.


  1. Brush lettuce, spring onions, rad-
    ishes, fennel bulbs, and mushrooms with
    grapeseed oil, and season liberally with
    salt and pepper. Place lettuce on unoiled
    grates over side of grill with fewer coals
    or the medium-low side of gas grill. Grill,
    uncovered, until outer leaves are lightly
    charred and inner leaves are tender, 2 to
    3 minutes per side. Meanwhile, working in
    batches if necessary, place spring onions,
    radishes, fennel bulbs, and mushrooms
    on unoiled grates over side of grill with
    more coals or the medium-high side of
    gas grill, and grill, uncovered, turning
    occasionally, until lightly caramelized and
    tender, 6 to 7 minutes.

  2. Cut lettuce and fennel bulbs into 2-inch
    pieces; discard cores. Cut spring onions
    into 2-inch pieces. Add all vegetables
    to bowl with dressing, and toss to coat.
    Divide salad evenly among 4 plates, and
    top with additional Parmesan, lemon
    juice, and salt to taste. Serve warm.
    MAKE AHEAD Dressing can be made up to
    5 days ahead and stored in an airtight
    container in refrigerator.
    WINE Citrusy, zesty Sémillon: 2019
    Brokenwood Hunter Valley
    NOTE When lettuce plants become
    stressed, whether from hot weather or
    not getting enough sunlight in the fall,
    they “bolt,” growing tall and cone-shaped
    as the plants attempt to flower and go to
    seed. The leaves and core can taste bitter
    but are still edible and delicious cooked.


TOTAL 30 MIN; SERVES 4

11 /^2 oz. Parmesan cheese, grated on a
fine Microplane (about 1 cup), plus
more for serving
1 / 2 cup mayonnaise
2 Tbsp. anchovy paste
2 Tbsp. fresh lemon juice, plus more
for serving
2 Tbsp. balsamic vinegar
2 garlic cloves, grated on a fine
Microplane
11 / 2 tsp. Worcestershire sauce
11 / 2 tsp. Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to
taste
11 /^2 lb. mature or bolted romaine, Little
Gem lettuce, radicchio, and/or
escarole (about 2 heads)
6 (1^1 /^2 - to 2-oz.) spring onions
8 Easter egg, red, or French breakfast
radishes, tops trimmed, bulbs cut
in half lengthwise (about 5 oz.)
4 (5-oz.) baby fennel bulbs
1 /^2 lb. fresh oyster mushrooms or king
oyster mushrooms (about 5 loosely
packed cups)
Grapeseed oil, for brushing
vegetables


  1. Whisk together Parmesan, mayonnaise,
    anchovy paste, lemon juice, balsamic vin-
    egar, garlic, Worcestershire sauce, and
    Dijon in a large bowl; season with salt and
    pepper to taste. Set aside, or cover and
    refrigerate until ready to use.

  2. Prepare a charcoal or gas grill for
    two-zone grilling: Open bottom vent of a
    charcoal grill completely. Light a charcoal
    chimney starter filled with briquettes.
    When briquettes are covered with gray
    ash, pour them onto bottom grate of grill.


A robust, creamy dressing and a few minutes on the grill help to tame
chicories or sturdy lettuces in this bright salad. Swapping mayonnaise for
raw egg means this dressing stays fresh in the fridge all week.

Any-Season


Caesar Salad

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