Grilled Caesar Salad

Grilled Caesar Salad Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps
A favorite side gets a llittle char, and extra flavor, in our Grilled Caesar Salad. Grill the romaine quickly just until grill marks appear and the lettuce wilts slightly.

Yield:

Serves: 6

Recipe Time

Prep: 15 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 379
Fat 28 g
Satfat 4 g
Protein 8 g
Carbohydrate 27 g
Fiber 5 g
Cholesterol 4 mg
Sodium 660 mg

Ingredients

1/4 cup reduced-fat mayonnaise
1 tablespoon fat-free sour cream
1/4 cup red wine vinegar
3 cloves garlic, 2 minced, 1 cut in half
3 tinned anchovy fillets
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup plus 3 Tbsp. olive oil
Salt and pepper
1 12-inch baguette, sliced in half lengthwise
3 romaine hearts, outer leaves removed, hearts halved lengthwise (keep root intact)
2 tablespoons grated Parmesan

Preparation

1. Make dressing: Puree mayonnaise, sour cream, vinegar, minced garlic, anchovies, lemon juice, Worcestershire sauce and mustard in blender until smooth. With motor running, drizzle in 1/2 cup oil and blend. Season lightly with salt and pepper. Cover and refrigerate.

2. Preheat grill to medium-high. Brush cut side of bread with some of remaining oil. Grill bread, turning once, until toasted, 3 to 5 minutes. Remove bread from grill and rub with cut side of halved garlic clove. Cut into 1-inch pieces.

3. Brush all sides of lettuce with remaining oil; sprinkle with salt and pepper. Grill lettuce, turning frequently, until lightly charred around edges, 2 to 3 minutes.

4. Chop lettuce and divide among 6 bowls. Sprinkle with Parmesan, scatter baguette pieces over and drizzle with some of the dressing. Serve immediately, passing additional dressing on the side.

Note:

June 2013
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