Grilled Romaine Caesar Salad Recipe
If you love grilling and you love salad, then this recipe is for you. It might sound strange, but grilling romaine lettuce is a true game-changer – the outer leaves char on the grill, adding a smoky, almost meaty flavor to the salad. The smoky taste is the perfect compliment to a traditional Caesar salad with Parmigiano-Reggiano cheese. Seriously, you’ll never go back to normal salad again.
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Photo credit: Jodi Michelle via Flickr
Ingredients
- 2 heads romaine lettuce
- Extra virgin olive oil
- Parmigiano-Reggiano
For the dressing:
- 2/3 cup extra virgin olive oil
- 1 Tbsp. white wine vinegar
- 2 Tbsp. anchovy paste
- 3 Tbsp. freshly squeezed lemon juice
- 1 clove garlic, minced
Photo credit: A Healthier Michigan
Grilled Romaine Caesar Salad
Instructions
Preheat grill to medium-high heat.
For the dressing:
1. Combine ingredients in a pint-sized jar or dressing container by shaking the container.
*The dressing is good up to a week after it is made and placed in the refrigerator.
For the salad:
1. Rinse and pat lettuce dry.
2. Cut the lettuce heads in half length wise.
3. Brush the halves with extra virgin olive oil.
4. Place on grill for 4-5 minutes, turning occasionally.
5. Remove halves from the grill and place onto serving plates.
6. Drizzle with the Citrus Caesar Vinaigrette dressing.
7. Shave Parmigiano-Reggiano over each half and serve.
Nutritional Information per salad half:
Calories: 379g
Fat: 35g
Carb: 13g
Fiber: 7g
Sugar: 4g
Protein: 11g
Recipe from the Food Network.
It sound good!