GRILLED CAESAR SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium-high heat.
- In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
- Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
- Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
- Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.
GRILLED CAESAR PASTA SALAD
Suddenly Salad® Caesar makes grilled salad easy and a crowd favorite. Serve it for your tailgating get together.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
- In large bowl, mix seasoning & crouton blend (from Suddenly Salad box), 3 tablespoons olive oil and the lemon juice. Stir in cooked pasta. Cover; refrigerate until ready to serve. In small bowl, coat chicken tenders with mustard; set aside.
- Heat gas or charcoal grill. Place chicken tenders on grill over medium-high heat. Cover grill; cook chicken tenders about 8 minutes, turning after 4 minutes, until chicken is no longer pink. Drizzle lettuce with olive oil. Place lettuce on grill, cut side down. Cook 1 to 2 minutes or just until light grill marks appear.
- To serve, place pasta mixture on large serving platters. Top with chicken tenders. Arrange lettuce around edges of platter; top with cheese.
Nutrition Facts : Calories 460, Carbohydrate 48 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 7 g, Protein 34 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 6 g, TransFat 0 g
GRILLED TOMATO AND CAESAR SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 2 servings
Number Of Ingredients 14
Steps:
- For the salad: Heat a grill or grill pan over medium heat.
- Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, alongside the lemon quarters, until nicely marked on one side, 3 to 4 minutes. Flip and grill the other side until hot and grill-marked, about another 3 minutes.
- For the Caesar dressing: Meanwhile, add the anchovies to a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mixture in a small stream. Stop and scrape down the sides. Add the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse until the ingredients are thoroughly combined. Transfer to a serving bowl.
- Place the tomatoes and lettuce on a platter. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side.
GRILLED CAESAR SALAD
"This recipe is from my aunt. It's great when it's too hot to cook inside and you want something more than a typical salad. Plus, it whips up in minutes," says Debbie Clark of Northglenn, Colorado.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Prepare grill for indirect medium heat. In a small bowl, combine butter and garlic; let stand for 5 minutes. Brush over the cut side of each romaine half; lightly brush with 2-3 tablespoons salad dressing. , Grill, covered, for 3-4 minutes or until outer leaves begin to wilt and romaine is heated through, turning once. Coarsely chop romaine, discarding cores. , Transfer to a salad bowl. Sprinkle with croutons and cheese. Serve with remaining salad dressing.
Nutrition Facts : Calories 253 calories, Fat 22g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 556mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
CAESAR PASTA SALAD WITH GRILLED CHICKEN
Chicken breast halves are grilled with a Caesar salad dressing glaze, then tossed with penne pasta, shredded cheese, lettuce, cherry tomatoes and croutons in this easy one-dish salad entree.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Brush the 2 tablespoons dressing over both sides of chicken breasts. Grill over medium-hot coals on a covered grill or cook in a ridged grill pan over medium heat 4 to 5 minutes per side or until chicken is no longer pink in center. Transfer to carving board; let cool 15 minutes. Cut chicken into chunks.
- Meanwhile, combine pasta and remaining 1/2 cup dressing in a large bowl. Add chicken and 1-1/2 cups cheese; toss well. Add lettuce and tomatoes; toss well and transfer to serving plates. Top with remaining cheese and croutons. Serve with pepper.
Nutrition Facts : Calories 540.6 calories, Carbohydrate 28.1 g, Cholesterol 92.6 mg, Fat 28.9 g, Fiber 3 g, Protein 41 g, SaturatedFat 11.9 g, Sodium 1186.3 mg, Sugar 0.9 g
GRILLED CAESAR SALAD
This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012. In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice. The whole thing is finished with Parmesan, toasted on the grill. It comes together quickly, and it's a perfect pairing for a rib-eye, served along with a deep red.
Provided by Sam Sifton
Categories salads and dressings
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the Caesar dressing. Put the minced garlic into a medium bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the egg yolks and the mustard, and begin to whisk them with the paste. Add a small stream of olive oil while continuing to whisk. Add more olive oil, whisking all the while, until the dressing begins to emulsify. Add the Worcestershire sauce, and continue to whisk until the dressing achieves a mayonnaiselike consistency. Add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. Set aside.
- Make the vinaigrette. Combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. Season to taste with salt and pepper. Set aside.
- Make the salad. Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these over a low fire for 15 to 20 seconds on each side, until they have a light goldenness, and remove to a platter. Using a pastry brush or a small spoon, paint the Caesar dressing over the lettuce, making sure to get dressing between the leaves. Return lettuces to edges of grill, sprinkle with Parmesan and cover for 30 seconds to allow the cheese to soften and toast. Remove lettuce to a platter, and drizzle with lime vinaigrette. Serve two pieces each, alongside a steak.
Nutrition Facts : @context http, Calories 829, UnsaturatedFat 66 grams, Carbohydrate 17 grams, Fat 82 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 1050 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED CAESAR SALAD
Caesar salad (see following recipe) is not a traditional Italian recipe, and the grilled Caesar salad seems to be a recent phenomenon. Nino Germano, the presiding chef-owner at La Scala in Baltimore, told us how, purely by accident, he invented the grilled Caesar salad. During a busy evening in the kitchen, a cut head of young romaine lettuce fell on the grill. Nino, a frugal padrone, set it aside, and when the evening was over and it was time to have his dinner, he decided to dress that grilled romaine as he would a regular Caesar salad. And so the recipe was born.
Yield serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Preheat a stovetop griddle that fits over two burners over medium-high heat. Scatter the bread cubes on a baking sheet, toss with 2 tablespoons of the olive oil, and toast in the oven, or scatter and toast on the griddle, until crisp throughout, about 6 to 8 minutes. Set aside to cool.
- Combine the egg yolk, garlic, anchovies, vinegar, lemon juice, and mustard in a mini-food processor. Process until smooth, scraping down the sides of the work bowl as needed. With the processor running, pour 4 tablespoons olive oil through the feed tube to make a smooth dressing. Season with the salt and pepper.
- Drizzle the romaine hearts with remaining 2 tablespoons olive oil, brushing all over to coat evenly. Lay the romaine on the grill pan, cut side down. Grill just until marked and slightly wilted, about 2 minutes.
- Arrange the grilled romaine on a platter. Drizzle most of the dressing over them, sprinkle on the grated cheese and croutons, and then drizzle the remaining dressing on top. Use a vegetable peeler to shave slivers of Grana Padano or Parmigiano-Reggiano all over the top of the salad.
CHICKEN CAESAR PASTA SALAD RECIPE BY TASTY
Here's what you need: farfalle pasta, chicken, olive oil, salt, pepper, romaine lettuce, grape tomatoes, crouton, parmesan cheese, caesar dressing
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Boil water, add the pasta, and cook according to package instructions. Drain water, and let the pasta chill.
- Meanwhile, season each of the chicken breasts with 1 Tbsp. olive oil, salt, and pepper.
- Grill for six to eight minutes on each side. Cut the chicken into bite-size pieces.
- In a large bowl combine pasta, romaine lettuce, tomatoes, chicken, croutons, parmesan, and Caesar dressing. Toss gently.
- Nutrition Calories: 3059 Fat: 110 grams Carbs: 267 grams Fiber: 22 grams Sugars: 22 grams Protein: 242 grams
- Enjoy!
Nutrition Facts : Calories 857 calories, Carbohydrate 67 grams, Fat 43 grams, Fiber 5 grams, Protein 47 grams, Sugar 6 grams
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