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. 



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. 





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




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



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




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

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




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


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