Café Bonaparte’s Savoy Salad

Ingredients

Buttermilk and Black Pepper Dressing

• 1
  
  teaspoon fresh cracked black pepper
  
• 1
  
  teaspoon dried parsley (Use fresh if you want to, I just use the dried for the dressing.)
  
• 1/4
  
  teaspoon garlic powder
  
• 1/4
  
  teaspoon onion powder
  
• 1
  
  tablespoon apple cider vinegar
  
• 
  
  juice of half a (small) lemon
  
• 1
  
  cup buttermilk (I use low fat for salad dressing because it is more watery.)
  

Savoy Salad

• 2
  
  large heads Romaine Lettuce
  
• 
  
  Fresh Mozzarella
  
• 
  
  Buttermilk and Black Pepper Dressing
  
• 
  
  Chopped fresh parsley (optional)
  

Directions

1. Combine the ingredients for the dressing in a jar with a lid and shake to blend. This will last for about two weeks if well sealed.
2. Heat your grill pan, cast iron skillet or grill to medium-high heat.
3. Turn on your broiler.
4. Slice the romaine lengthwise into two pieces each, four chunks total.
5. Slice the mozzarella into thin slices, about 4-5 slices per romaine piece.
6. Brush your grill pan, cast iron skillet, or grill with olive oil. Put the pieces of romaine sliced side down on the heat and leave for about 3-4 minutes, or until the lettuce has grill marks.
7. Remove to a broiler safe plate or pan, and place them so the cut side is up.
8. Lay the mozzarella slices across the lettuce. Drizzle liberally with the dressing.
9. Broil for about one minute.
10. Plate the broiled pieces, two to a plate, and drizzle with a little more dressing. Sprinkle with some chopped fresh parsley and serve.