- Calories 149
- Caloriesfromfat 79%
- Protein 6.2g
- Fat 13g
- Satfat 4.8g
- Carbohydrate 5.2g
- Fiber 2.7g
- Sodium 206mg
- Cholesterol 17mg
Grilled Caesar Salad
Photo: Erin Kunkel
Romaine brushed with olive oil-anchovy paste and grilled, then topped with curls of cheese, takes Caesar salad to a whole new level. Little Gem, a type of miniature romaine lettuce, is perfect for this recipe, but hearts of regular romaine work too.
How to Make It
Step 1
Heat a grill to medium-high (450°). With the flat side of a knife, mash the anchovies to a paste. In a small bowl, whisk together oil, lemon juice, anchovy paste, and salt and pepper to taste.
Step 2
Keeping leaves attached to cores, cut lettuce heads in half lengthwise. Brush all over with 1 1/2 to 2 tbsp. anchovy dressing.
Step 3
Grill lettuces, covered, turning once, until they are softened and streaked brown, about 8 minutes.
Step 4
Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego. Serve with lemon wedges.
Sunset's The Great Outdoors Cookbook (Oxmoor House, April 22, 2014).
