Orange Habanero Pepper Jelly/Sauce
Chilly day Chile

Grilled Cesar Salad

Want to take your Cesar Salad to a whole new level? Try grilling the romaine lettuce first; yes, I said grill the lettuce. 

 

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Top a wedge of grilled lettuce with Cesar salad dressing, a few shavings of Parmesan cheese and some garlic bread. 

So, light up that grill or get out your grill pan and let's make a salad. 

 

 

 

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After rinsing the head of romaine lettuce, slice the lettuce in half from the root end up. Leaving root intact. 

 

 

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Lightly brush the outer leaves with olive oil and place on the grill. 

 

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Grill, turning several times, until the lettuce wilts a little and develops some charring. 

 

 

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After the lettuce is removed from the grill, salt and pepper the wedge. 

On the salad plate, smear a little of the dressing,

 

 

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add the wedge of grilled lettuce, a few shavings of Parmesan cheese and garlic toast. 

Enjoy. 

Here are a couple of Cesar salad dressing recipes to try. 

I've made both of them and they are both great. 

 

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Cesar Salad Dressing Two

salads/salad dressings

4 anchovy fillets

2 egg yolks

1 tablespoon dijon mustard

2 lemons, juiced

1/2 cup extra-virgin olive oil

1/4 cup freshly grated parmesan, plus extra; for garnish

freshly ground black pepper

Put the anchovies, egg yolks, mustard, lemon juice, into a blender and process. Slowly add the olive oil while processing, process until the mixture is smooth. Remove from blender and stir in the Parmesan, a pinch of salt and a couple of grinds of black pepper; Refrigerate the dressing if you will not be using it right away.

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Homemade Caesar Salad Dressing

salads/salad dressings

2 small garlic cloves, minced

1 teaspoon anchovy paste

2 tablespoons freshly squeezed lemon juice,

1 teaspoon dijon mustard

1 teaspoon worcestershire sauce

1 cup mayonnaise, best quality

1/2 cup freshly grated parmigiano-reggiano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined.

Notes: By Jennifer Segal, Recipe adapted from Gourmet magazine

Make 1 1/3 cups

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And that's that

 

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