Grilled Caesar Salad
18. August 2010
So my friend Deb Rosen and I were “catching up” over plates of dim sum at Pearl Chinese Cuisine in Rancho Bernardo. (As marketing director at San Diego North Chamber of Commerce, Deb knows all the best spots to grab a great lunch in inland North County!)
Somehow our conversation turned to cooking – must have been Deb’s idea. Unlike yours, truly, Deb’s a whiz in the kitchen. As our sticky rice began to coagulate, my “foodie” friend went on and on about a new Caesar salad recipe she tried. What could possibly be “new,” I thought,” about Caesar salad? Romaine, parmesan, croutons and dressing, right?
As it turns out, this Caesar salad is GRILLED! Now that’s news! As I jotted down Deb’s recipe, I got even more excited. It’s unbelievably easy, but just unusual enough, your family and friends will think you’re Martha Stewart! Oh, and did I mention… it’s delish!
Deb’s Grilled Romaine Salad (adapted from the Food Network)
• 2 heads romaine lettuce
• Extra-virgin olive oil
• Citrus Caesar Vinaigrette, recipe follows
Preheat grill to medium-high
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4-5 minutes total… turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve.
Citrus Caesar Vinaigrette:
• 1 clove garlic, minced
• 1 tablespoon grated lemon zest
• 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
• 2 tablespoons anchovy paste
• 1 tablespoon white wine vinegar
• 2/3 cup extra virgin olive oil
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator up to a week.
Note: I know making your own salad dressing is a hassle. Trust me. This one is worth the trouble. It will “make” your salad. Enjoy!
Contact Carol by emailing her at Carol@palomarhealth.org.