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Food & Drink Blog

Monday Meal: Grilled Caesar Salad

by Ted Scheffler
- Posted // 2013-09-09 -

As summer draws to a close, I try to get the most out of my outdoor grill. Before I know it, it'll be covered in snow.

One of my favorite light summertime meals is grilled Caesar salad. It's exactly what it sounds like: grilled romaine lettuce with Caesar salad dressing. The dressing is easy to make ahead of time and the lettuce only takes a few minutes to grill. It's a quick but delicious main meal or starter salad.

I make a meal out of grilled Caesar salad by adding grilled shrimp and avocado, but those are optional, of course.

Ingredients:

1 head romaine lettuce

1 cup olive oil

1/4 cup Dijon mustard

2 garlic cloves, peeled and roughly chopped

2 Tbs. white-wine vinegar

1 tsp. anchovy paste (or you could use 1-2 canned anchovies)

1 tsp. Worchestershire sauce

1 egg yolk

1/2 cup grated Parmigiano-Reggiano cheese

3 Tbs. fresh lemon juice

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1-2 Tbs. additional olive oil for drizzling on the romaine

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Method:

Put all of the ingredients except the romaine, salt, pepper and additional tablespoons of olive oil into a blender or food processor.

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Blend until the dressing is completely emulsified.

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Pour the dressing into a glass container and refrigerate until ready to use. I like to make mine a few hours ahead of time to allow the flavors to intermingle.

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Preheat an outdoor grill (you could also use a broiler) to medium heat.

Trim the bottoms and the tops of the romaine, then cut the lettuce lengthwise through the heart into quarters.

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Just before grilling, season the romaine with the salt and pepper and drizzle with the remaining olive oil.

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Grill the romaine on each side for a couple of minutes, until grill marks appear and the lettuce is slightly wilted.

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Serve whole or chopped into bite-size pieces.

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Some of the grilled Caesar salad here is pictured along with grilled shrimp and avocado.

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Photos by Ted Scheffler

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