Here's a question for you....have you tried grilling your salad yet? What?! Yep. Last year I saw - and tried - a recipe for a grilled romaine salad with bacon, balsamic vinegar reduction and blue cheese and fell in love with salad all over again! It reminded me of an old time wilted lettuce salad - only better.
After a long trip back from Michigan on Sunday, we wanted a simple dinner - steaks on the grill won out! What the hell, as long as the grill is hot, why not try the same technique on another salad favorite? How about Caesar salad? I whipped up a quick Caesar dressing with lemon, garlic, dry mustard and olive oil, then sauteed some garlic croutons and coarsely grated some good parm over the top. The experiment was not only a success, it was delicious!
Grilled Caesar Romaine
- 1 head romaine lettuce - split in half lengthwise, cut side sprayed lightly with olive oil
- 2 cloves garlic, minced
- 1 t. Worcestershire sauce
- 1 T. fresh lemon juice, more if you like it tarter
- 1 t. dry mustard - I use Coleman's
- 1/2 C. olive oil
- Parmigiano Reggiano, grated fresh to taste
- 2 slices bread - your favorite, in my case it's gluten-free, cut into small cubes
- 2 T. olive oil
- 1 large clove garlic, minced
Whisk the 2 cloves minced garlic, Worcestershire, lemon juice, mustard and olive oil until emulsified. Set aside.
In a small skillet, heat the olive oil and saute the bread cubes and garlic until crisp and golden. Set aside.
On a hot grill, put the romaine cut side down and grill just until beautiful grill marks appear. Remove to a plate.
To serve, drizzle dressing lightly over each grilled romaine half, sprinkle with croutons and lightly grate the parm over each. Serve!
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