Monday, August 26, 2013

Grilled Caesar Salad

As summer is finally coming to the end, I am going to try and squeeze every ounce out of grilling that I can. We {Ethan} grills year round, but the veggies aren't as fresh and delicious. This grilled caesar salad was mind-blowing delicious and so easy to make. The homemade dressing is really what elevated it to the next level. 

This was one my favorite dinner parties this summer, we did grilled steaks, grilled onions with gorgonzola and balsamic, this grilled caesar salad, and twice-baked mashed potatoes. I loved this meal so much. It was perfect, I made the potatoes earlier and just reheated them and everything else was made on the grill. I had plenty of time to socialize and have fun. 

Grilling romaine was something that intrigued me and we have done many times since, it so easy and tasted fabulous. I may not be grilling much romaine in the next few chilly months, but you better believe I will be making this homemade caesar dressing again. 

The dressing makes plenty and you will have some leftovers. The romaine hearts are cut in half and I think each person would eat one, so make as many as you would like! You could easily grill some chicken at the same time and serve this as a complete meal! 


For the Dressing:
1 cup of Olive Oil
1/4 cup of Water
2 tablespoons of White Wine Vinegar
1 teaspoon of Kosher Salt
1 teaspoon of Worchestershire Sauce
1 teaspoon of Dijon Mustard
1/4 teaspoon of Black Pepper
1 Egg Yolk, large
2 cloves of Garlic, peeled
1/4 cup of Parmesan, freshly grated

For the Salad:
Romaine Hearts, cut in half
Salt and Pepper
Olive Oil
Parmesan Cheese, freshly grated, 1/2 tablespoon for each romaine half

First, place all of the ingredients for the dressing in a blender or food processor. Pulse until the ingredients are well combined. You can use right away, but refrigerating overnight will let the flavors build more. Keep for up to one week in an airtight container in the refrigerator. 

Now, pre-heat your grill or grill pan to medium-high heat. Salt and pepper you romaine hearts and drizzle very lightly with olive oil. Grill for 1-3 minutes, flip and grill for 1-2 minutes, you want the lettuce slightly wilted and charred. 

Drizzle you romaine hearts with the dressing and sprinkle with parmesan cheese.


Happy Cooking,
The Barbee Housewife

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