Grilled Caesar Salad

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.

This Story Originally Appeared On sunset.com

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Credit: Erin Kunkel

Recipe Summary test

total:
20 mins
Yield:
Serves 4
Nutrition Info
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Ingredients

Directions

  • 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.

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  • Keeping leaves attached to cores, cut lettuce heads in half lengthwise. Brush all over with 1 1/2 to 2 tbsp. anchovy dressing.

  • Grill lettuces, covered, turning once, until they are softened and streaked brown, about 8 minutes.

  • Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego. Serve with lemon wedges.

Source

Sunset's The Great Outdoors Cookbook (Oxmoor House, April 22, 2014).

Nutrition Facts

Per Serving:
149 calories; calories from fat 79%; protein 6.2g; fat 13g; saturated fat 4.8g; carbohydrates 5.2g; fiber 2.7g; sodium 206mg; cholesterol 17mg.
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