Prep time: 20 min • Yield: 4 servings

Ingredients

Salad

• 2 medium heads Romaine lettuce, washed and left whole
• 2 teaspoons coconut oil, melted

• ⅓ cup extra virgin olive oil
• Juice of 1 lemon, about 2 tablespoons (Meyer’s lemons are even better!)
• 1 tablespoons water
• 2 teaspoons anchovy paste or 1 anchovy fillet
• ½ teaspoon finely minced garlic

• 1 teaspoon coconut oil
• 1 to 2 teaspoons capers, rinsed
• Freshly ground black pepper

1. Preheat grill to medium high, about 400ºF.
2. While the grill preheats, combine all salad dressing ingredients in a small bowl and whisk to blend, or put all ingredients in a jar with a tight-fitting lid and shake vigorously.
3. Preheat small sauté pan with 1 teaspoon coconut oil on medium high heat. Add capers and fry for about 3 to 4 minutes until crispy.
4. Cut Romaine heads in half the long way, keeping the core intact so most of leaves remain connected to the core. Some of the outer-most leaves will separate; save them for another use. Melt 2 teaspoons coconut oil and brush the cut half of the Romaine. Place Romaine halves on the grill cut-side down. Grille until charred and slightly wilted, 2 to 3 minutes.  Brush the tops of the Romaine heads, turn and repeat grilling process.
5. Plate Romaine, top with dressing, sprinkle on capers and freshly ground pepper. Serve immediately.

This recipe pairs great with Lamp Chops.

Enjoy!