If you’re firing up the grill this Labor Day weekend, here’s a terrific side salad recipe for grilled Caesar salad. The dressing is easy to make ahead of time and the lettuce only takes a few minutes to grill.
- 1 cup olive oil
- 1/4 cup Dijon mustard
- 2 garlic cloves, peeled and roughly chopped
- 2 Tbsp white-wine vinegar
- 1 tsp. anchovy paste (or you could use 1-2 canned anchovies)
- 1 tsp. Worcestershire sauce
- 1 egg yolk
- 1/2 cup grated Parmigiano-Reggiano cheese
- 3 Tbsp fresh lemon juice
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1-2 Tbsp additional olive oil for drizzling on the romaine
- Place all of the ingredients except the romaine, salt, pepper and additional tablespoons of olive oil into a blender or food processor. Blend until the dressing is completely emulsified. Pour the dressing into a glass container and refrigerate until ready to use. I like to make mine a few hours ahead of time to allow the flavors to intermingle.
- Preheat an outdoor grill (you could also use a broiler) to medium heat.
- Trim the bottoms and the tops of the romaine, then cut the lettuce lengthwise through the heart into quarters.
- Just before grilling, season the romaine with the salt and pepper and drizzle with the remaining olive oil.
- Grill the romaine on each side for a couple of minutes, until grill marks appear and the lettuce is slightly wilted.
- Serve whole or chopped into bite-size pieces.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.