Grilled Romaine with Celery Salsa Verde and soft Boiled Egg
Romaine, a mundane salad green, takes on a whole new life when seared quickly on a hot grill pan. Topped with a crunchy, rustic, celery salsa verde and salty Manchego cheese, this is as craveable as lettuce can get. Make the salsa verde ahead of time by combining all the ingredients except for the lemon juice, refrigerate and add the lemon just before serving.
Celery Salsa Verde
- 1/2 cup minced celery (1-2 stalks)
- 1/3 cup parsley leaves, minced
- 1/2 clove garlic microplaned
- 1 green onion, ends trims, sliced in half lengthwise, sliced thin on the diagonal
- Zest 1/2 lemon
- ½ tsp flakey sea salt
- ⅛ tsp smoked paprika
- 1 tsp minced red chile pepper
- 2 tsp non pareil capers, chopped
- 1/8 tsp celery seed (optional)
- 1/4 cup olive oil
- Juice ½ lemon
- Celery leaves for garnish
- 2 small head romaine
- 1 3/4 tsp grapeseed oil
- 1/2 tsp fine sea salt
- Freshly cracked black pepper
- Manchego cheese
- 2 soft boiled eggs, peeled and quartered
Combine all the ingredients for the salsa verde except for the lemon juice. Stir to combine.
Set a grill pan over high heat.
Slice romaine heads in half lengthwise and drizzle with grapeseed oil. Rub the oil over the leaves to coat, working gently so as to keep the lettuce intact. Sprinkle the fine sea salt over the entirety of the lettuce and season with freshly cracked black pepper.
When the pan is hot, place the romaine, cut side down, on to the pan and sear, undisturbed, for 3-5 minutes, or until you have deep brown grill marks on the surface and the edges of the lettuce begins to crisp. Flip and cook for one minute before transferring to a serving platter. Repeat with the remaining head of romaine.
Add the lemon juice to the salsa verde and mix to combine. Spoon the salsa generously over the lettuce. Garnish with shaved manchego cheese, the soft boiled eggs, and celery leaves.