Romaine Roasted Lemon Salad

Serves 4 as side, 2 as main dish

Prep time: approximately 25 minutes

This salad is reminiscent of the ‘traditional’ Cesar but is lighter and has a depth of flavor that comes from the roasted lemon and less oil. The caramelized lemon peel adds a surprising, refreshing sweetness.   It’s quick, and in my opinion, very satisfying to make. It can hold its own as side dish or a main dish

For dressing:

Zest of one lemon

3T of extra virgin olive oil

1/3 cup of parmesan cheese (any hard, salty cheese works well here - test out your favorites)

Two lemons halved (one can be zested)

½ t salt

½ t pepper

2 small or one large clove of garlic

For the croutons:

2 cups of bread, cut roughly into ½-inch cubes 

1T of extra virgin olive oil

A pinch of salt 

1/4t  pepper

For the caramelized lemon peel

Skin of one lemon

1t honey

For the salad:

1 head romaine lettuce, chopped 

½ cup shaved parmesan cheese (see above - you might prefer other salty cheeses here) 

Preheat oven to 425 degrees F.

Begin by making the croutons and roasting the lemons.  In a mixing bowl, combine the cubes of bread, olive oil, salt and pepper.  Toss until the bread is covered, transfer to a baking sheet. Cut the lemons in half, and sprinkle the open face of the lemon with salt and pepper. Add lemons to the baking sheet face up, and bake the croutons and lemons until the flesh of the lemon has caramelized and the bread is golden.  This will take approximately 15 minutes, and can also be performed in a cast iron skillet on the stove top. 

While the lemons and croutons cook, cut up the romaine and shave the cheese from a block and add to a bowl.

Optional: to make the caramelized lemon peel, use a vegetable peeler to peel strips of lemon peel off a lemon, careful to not press too hard and include the pith (the white, bitter part).  Add to a small saucepan over low heat, then add the honey. Toast until the honey is caramel color.  Remove from the pan and allow to cool.

Once the lemons and croutons are cooked, set aside the croutons to cool and squeeze the juice of the roasted lemons to a mixing bowl.  Some flesh will likely come out as well - this is delicious and there is no need to avoid it - however, you should remove any seeds.  Add the olive oil, salt, pepper, and lemon zest.  Paste the garlic clove.  This is done by dicing the garlic, adding coarse salt to a pile of diced garlic then mashing the two together with the dull side of your knife. Mash the garlic and salt together several times until it forms a juicy paste - and add this mixture to the dressing bowl. Some people buy garlic paste - in my opinion this is a lousy substitute. Now that the lemon-oil-garlic mixture has partially cooled, you can add the grated cheese.  

Add the cooled croutons, and cooled caramelized lemon peel to the bowl of romaine lettuce and cheese, then add dressing to taste and mix.

Substitutions:  

To make gluten-free, make crotons with gluten free bread. Cook time may vary - watch carefully.