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 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 SIMPLE CAESAR SALAD
While the anchovies add a deeper flavor to the salad, feel free to omit them if you don't like fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Heat a cast-iron grill pan. Brush cut sides of the romaine with olive oil. Generously sprinkle with salt and pepper. Grill until charred and blackened in a few places, about 2 minutes.
- Place the lettuce pieces on a platter. Drizzle with olive oil, lemon juice, and shaved Parmesan. Garnish with anchovies, if desired.
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 SALAD WITH GRILLED VEGETABLES
Provided by Food Network
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Place the romaine in a large wooden bowl. In a mixing bowl, combine the garlic, olive oil, lemon juice, Worcestershire sauce, eggs and cheese. Mix well and pour over the greens. Add grilled vegetables, cooled. Toss and serve with homemade croutons.;
- Combine all of the vegetables except the eggplant in an airtight plastic bag. If you marinate the eggplant with the other vegetables, it will absorb all of the liquid, so marinate the eggplant separately in another bag. Mix the soy sauce and orange juice together and pour over the vegetables and seal the bags. Marinate at least 30 minutes.
- Place the vegetables on a vegetable rack or on foil into which holes have been punched and place them on the grill. Cook until tender.
- Melt the butter in a saute pan. Add the bread. Sprinkle the garlic salt and herbs on top of the bread. Toss the bread pieces constantly, until all of the butter has been absorbed.;
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.
GRILLED CAESAR SALAD
Learn how to make a restaurant-quality Grilled Caesar Salad with this how-to video. Made with romaine lettuce, KRAFT Classic Caesar Dressing, croutons and Parmesan cheese, this Grilled Caesar Salad will be a hit with your grill-out guests.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Place lettuce, cut sides down, on grill grate. Grill 3 to 4 min. or until lightly grill-marked on both sides, turning after 2 min.
- Cut lettuce pieces in half; place on platter.
- Drizzle with dressing; top with croutons and cheese.
Nutrition Facts : Calories 200, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
CAESAR VEGETABLE SALAD
Caesar dressing provides a tasty addition to this grilled vegetable salad that's ready in 25 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat.
- In small bowl, mix dressing and parsley; set aside. Brush mushrooms, summer squash and bell peppers with oil.
- Place mushrooms, summer squash and bell peppers in grill basket (grill "wok") or directly on grill rack. Cover and grill over MEDIUM heat 5 to 7 minutes, shaking basket or stirring or turning vegetables occasionally, until vegetables are crisp-tender.
- To serve, arrange mushrooms around edge of serving platter and remaining grilled vegetables in center; sprinkle with tomatoes. Drizzle dressing over vegetables. Sprinkle with cheese. Serve at room temperature.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 280 mg, Sugar 10 g, TransFat 0 g
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