Recipe for Grilled Caesar Salad recipe
|Prep time||15 minutes|
|Cook time||1 minute|
|Total time||16 minutes|
|Allergy list||Egg, Fish, Milk|
|Description||The Accidental Locavore shares a recipe for a grilled Caesar Salad. A great new twist on an old favorite, grill your Caesar Salad!|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 3 anchovies (finely minced)
- 1 large garlic clove (peeled and run through a press or finely minced)
- 1 egg yolk (I used a jumbo egg, if you have smaller ones, you might want 2)
- 1 tablespoon dijon mustard
- 1/3 cup olive oil (use a good quality oil)
- 1 tablespoon lemon juice
- 2 teaspoons worcestershire sauce
- salt and pepper (to taste)
- 1 head romaine lettuce (quartered the long way and gently washed)
- 1/3 cup parmesan cheese (Grated)
Light the grill.
Mash the garlic and anchovies together to make a paste. I use a 2-cup measuring cup for this but a small bowl would work fine. Add the egg yolk and mustard and whisk well. Still whisking, slowly add the olive oil in a thin stream. The dressing should start to emulsify.
Continue whisking and adding the olive oil until it has reached a fairly thick consistency (it should be like a thin mayonnaise). Beat in the lemon juice and Worcestershire sauce, taste and add salt and pepper and more oil if necessary.
With a pastry brush, brush the romaine quarters with the dressing on all sides, making sure to get it between the leaves. Lightly grill the lettuce on all sides, about 15 seconds on the back (leaf side) and 20-25 seconds on each side, until it starts to brown.
Brush with the remaining dressing, sprinkle with the Parmesan cheese, cover and grill for about 30 seconds until the cheese has started to melt (you want to cook the leafy side (the back) a little less than the sides, so that when you put the cheese on to melt you’re not burning it).
Serve and enjoy!
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