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.- 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. - 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 411 /^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- 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. - 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