Grilled Caesar Salad
- Yield: 6 1x
Ingredients
For the dressing:
- 3/4 c light olive oil
- 2 tsp dijon mustard
- Juice of 1 1/2 lemons, to taste
- 2 1/2 tsp anchovy paste (or 2-3 anchovy fillets)
- 1 tsp minced garlic
- 1 1/2 tsp Worcestershire sauce
- 1/4 c mayo (I used Primal Kitchen Paleo mayo)
- 1 tsp red wine vinegar
- Salt and freshly cracked pepper, to taste
For the salad:
- 3 romaine hearts, halved lengthwise, leaving the root end intact)
- Shaved parmesan, for serving
- 3 lemons, halved and grilled, for serving
- Toasted baguette, for serving
Instructions
- Preheat grill to medium-high heat
- Add all dressing indredients to a blender, food processor, or wide mason jar if planning to use immersion blender. Blend until smooth; set aside.
- Cut romaine hearts in half lengthwise, leaving the root end intact. Brush or spray with olive oil, and season with salt and freshly cracked pepper. Place romaine cut side down onto grill and grill for 2-3 minutes, until cooked and grill marks appear. Flip and cook another 1-2 minutes. Transfer to serving tray or plate.
- Brush halved lemons with olive oil and place directly on grill cut side down for about 3 minutes, until cooked and charred.
- Drizzle grilled romaine with caesar dressing, garnish with shaved parmesan and serve with bread and grilled lemon.
- ENJOY!!!
Find it online: https://www.tippsinthekitch.com/grilled-caesar-salad/
