After making my slow-cooked baby back ribs, I knew that I needed a light accompaniment. After seeing the Neely's make this salad on their show, I was both intrigued about grilling the lettuce and excited about testing their theories out. I used a Cuisinart Griddler at medium heat to grill my romaine, and I loved both the taste and simplicity of this recipe!
Grilled Caesar Salad
Adapted from the Neely's Grilled Caesar Salad recipe (Food Network)
Ingredients
- 3 garlic cloves
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 3/4 cup EVOO, plus 3 more tablespoons for grilling
- 1/2 cup grated Parmesan, plus extra FRESHLY grated Parmesan for serving
- 3 heads of romaine lettuce hearts, sliced lengthwise in 1/2
- salt and pepper
Directions
- Preheat grill to medium heat.
- In a blender, combine the garlic, lemon juice, and mustard. Add 3/4 cup EVOO and pulse. Add 1/2 Parmesan and pulse.
- Drizzle the romaine with the extra EVOO and season with salt and pepper. Grill for 2 minutes on both sides.
- Remove lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the blended dressing. Add extra Parmesan; toss to coat and serve warm.
Suggestion: Try this with my Slow Cooked Baby Back Pork Ribs.
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