- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- ¼ cup mayonnaise
- Salt, to taste
- Freshly ground black pepper, to taste
- 1⁄3 cup cup grated Parmesan cheese
- 4 hearts of Romaine, halved (keep heart/root intact)
- 1 carrot, grated
In a blender, combine the vinegar, oil, mayonnaise and Parmesan until the mixture is uniform. Season to taste with salt and pepper.
Heat the grill (or a grill pan) on the high setting. Grill the Romaine cut side down just until grill marks appear— about 2 minutes. Cut the grilled Romaine into 1-inch strips—horizontally or across the “grain.”
Place the Romaine and grated carrot into a large bowl.
Add the dressing and toss to incorporate.
About this recipe
Recipe courtesy of Andy Broder.