3Thick Slices Crusty Sourdough Breadcut into cubes (2 heaping cups)
1bagRomaine Hearts - washed and patted dry
2tsp.Capers - drained
Freshly Ground Black Pepper - for garnish
Dressing
3Tbsp.Extra-Virgin Oil
1/4CupTahini
3Tbsp.Extra-Virgin Olive Oil
1/4CupFresh Squeezed Lemon and Zest
1/2CupCold Water
1Garlic Clove - minced
1tsp.Grainy Dijon Mustard
1/2CupPecorino Romano or Parmesan cheese - grated - divided for garnish
1/2teaspoonfine sea salt
1/4teaspoonsmoked paprika
Instructions
Making the Croutons
Heat the oil in a medium skillet on medium-high heat, add the sourdough cubes, and saute.
Make sure to stir or constantly shake, so the croutons are evenly cooked and begin to brown on all sides. Set aside.
Making the Dressing
Combine the tahini, olive oil, lemon juice and zest, water, garlic, mustard, 1/4 cup cheese, salt, and pepper in a blender or mini food processor and process until smooth. (Makes about 1 1/2 cups).
Grilling the Romaine
To grill the romaine, preheat a grill over medium- high heat. Slice the romaine hearts in half vertically. Using a pastry brush, brush the cut side of each heart (you should have 6) with olive oil, then season with salt and pepper.
Using tongs, place the romaine onto the grill, cut- side down. Grill 2 minutes or until lightly charred. Flip and grill for another 1 to 2 minutes, until they collapse a little - then remove to a platter.
Making the Salad
Drizzle the dressing over the lettuces and top with the croutons, capers, 1/4 cup parmesan cheese, and freshly ground black pepper.