grilled caesar salad
the grill is not just for burgers anymore; this grilled caesar salad is one of our summertime faves
We have been been grilling our caesar salads for years; in fact, this recipe was one of the first I published on the blog way back on 2012.
The original pictures were horrid and have been missing since I first moved from blogger to wordpress, and that was a long time ago, so I though it was high time I update them.
We originally started grilling our romaine as a way to mix up our vegetable routine. It actually started with endive, which we adore grilled. We then quickly moved on to romaine, which we love just as much, and it goes over a whole lot better with the kids. Endive is not their favorite.
Sometimes we just serve romaine grilled with nothing more than a splash of olive oil and some lemon juice. Sometimes we add a bit of Parmesan. The kids love to cover theirs in caesar dressing, which sort of defeats the “healthy eating” idea.
So I came up with my own version of caesar dressing, that is in no means healthy, but it is a much lighter version of the fat and calorie loaded original.
Plus, it’s easy and delicious, especially on grilled romaine.
- for the dressing -
- 1 clove of garlic
- juice of 1/2 lemon
- 2 Tbsp olive oil
- 1 1/2 tsp whole grain Dijon mustard
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- for the salad -
- 2 romaine hearts, root in tact, cut in half
- olive oil
- begin by making the dressing
- in a food processor combine all of the dressing ingredients, and pulse until smooth (about 20-1 second pulses)
- taste for seasoning and add salt and pepper
- set aside
- for the romaine -
- remove any brown leaves or ends
- heat grill to medium high heat
- drizzle the cut sides of the hearts with olive oil, and grill cut side down until the outer leaves begin to wilt and the cut sides have browned
- serve with caesar dressing and some extra Parmesan