The Washington Post

Romaine Caesar Gratin

Romaine Caesar Gratin 8.000

Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian May 16, 2021

This play on a Caesar salad keeps the freshness and crunch but adds a fun gratin effect thanks to a short spin under the broiler. It’s best eaten immediately, before the romaine wilts or gets soggy, but leftovers also work well as the base of a chopped salad or on a burger or other sandwich. If you’d like to make this vegan, replace the eggs and olive oil with 3/4 cup vegan mayo, whisking in the mustard, lemon juice and garlic, and use a vegan Parmesan such as Violife brand.

Total time: 25 mins

Storage Notes: The gratin is best eaten hot, but can be refrigerated for up to 5 days. The dressing can be refrigerated for up to 3 days.


Servings:
8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

Ingredients
  • 2 large egg yolks
  • 1 garlic clove, chopped
  • 1 tablespoon Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 4 jumbo romaine lettuce hearts
  • 8 ounces (3 cups packed) finely grated Parmesan cheese
  • Freshly ground black pepper

Directions

In a blender or mini food processor, combine the egg yolks, garlic, mustard and lemon juice and puree at medium speed while slowly drizzling in the olive oil, until it is fully incorporated and the dressing resembles a pourable mayonnaise. Stir in the salt. Taste, and season with more salt, if needed.

Position a rack in the highest position in the oven and turn on the broiler.

Trim off the barest slice of the browned end of each romaine heart, making sure to keep the core intact. Halve each romaine heart lengthwise.

Lay out the romaine halves, cut side up, on a rimmed baking sheet large enough to hold them in a single layer. Brush each half with the dressing, making sure that it gets between the leaves. Sprinkle with the Parmesan. (It may seem like way too much cheese, especially if you grated the cheese with a Microplane so it’s incredibly fluffy, but it works.) Broil until the cheese is bubbling and golden brown, 3 to 4 minutes. Grind black pepper over the top and serve hot.

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Recipe Source

Adapted from “Vegetable Simple” by Eric Ripert (Random House, 2021).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving: 279


% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 7g 35%

Cholesterol: 71mg 24%

Sodium: 628mg 26%

Total Carbohydrates: 6g 2%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 13g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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