Grilled Tomato And Caesar Salad Recipes

GRILLED CAESAR SALAD

Grilled Caesar Salad image

Provided by Marcela Valladolid

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
2 lemons, halved, plus 1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon red wine vinegar
2 cloves garlic, minced
3/4 cup extra-virgin olive oil, plus more for grilling
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
2 hearts romaine lettuce, cut in half lengthwise
Three 3/4-inch slices rustic bread, such as levain or baguette
1 tablespoon sugar

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.

CAESAR SALAD WITH GRILLED STEAK AND POTATOES

Caesar Salad with Grilled Steak and Potatoes image

We get our grill on for this sizzling steak and potatoes baked in foil. It's a quick and easy main dish we like to take outdoors. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 packages (20 ounces each) refrigerated red potato wedges
3/4 teaspoon salt, divided
1 beef top sirloin steak (1-1/2 inches thick and 2 pounds)
2 tablespoons plus 2/3 cup creamy Caesar salad dressing, divided
1/4 teaspoon pepper
2/3 cup shredded Parmesan cheese
8 cups torn romaine
4 green onions, chopped

Steps:

Sprinkle potatoes with 1/2 teaspoon salt; divide between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once. , Brush steak with 2 tablespoons dressing; sprinkle with pepper and remaining salt. Grill, covered, over medium heat for 22-26 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning once., Open foil carefully to allow steam to escape; transfer potatoes to a large bowl. Add cheese and remaining dressing. Thinly slice steak. Toss lettuce, onions and steak with potato mixture.

Nutrition Facts : Fat 1 cup potatoes, Cholesterol 3 ounces beef), Sodium 15g fat (5g saturated fat), Carbohydrate 59mg cholesterol, Fiber 1058mg sodium, Protein 21g carbohydrate (4g sugars

GRILLED STEAK CAESAR SALAD

Grilled Steak Caesar Salad image

A tangy anchovy dressing coats this hearty Caesar salad. It's my version of a delicious dish offered at one of our finer restaurants. My quilting group really enjoys this salad, served with hard rolls and a fruit dessert. -Eleanor Froehlich Rochester Hills, Michigan

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

4 hard-boiled large egg yolks
4 anchovy fillets or 2 tablespoons anchovy paste
4 garlic cloves, minced
3 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons coarsely ground pepper
1 teaspoon sugar
1 cup olive oil
1 beef top sirloin steak (about 1-1/4 pounds)
1 large bunch romaine, torn
2/3 cup shredded Parmesan cheese, divided
2 medium tomatoes, cut into wedges
2 cups Caesar salad croutons

Steps:

In a blender, combine the first 9 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate., Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large bowl, toss the romaine, 1/3 cup Parmesan cheese and salad dressing. Divide among salad plates. Slice the steak; arrange steak and tomatoes on salads. Top with croutons and remaining Parmesan cheese.

Nutrition Facts :

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