Hearts Of Romaine Caesar Salad With Grilled Chicken Recipes
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 HEARTS OF ROMAINE
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Brush each romaine lettuce half with 1/2 teaspoon olive oil.
- Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g
GRILLED CAESAR SALAD / GRILLED ROMAINE
Yes! The romaine is grilled to char and just wilt for yummy flavor! For a complete meal top with grilled chicken.
Provided by Rita1652
Categories Greens
Time 9m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to medium high.
- Drizzle oil and lemon juice over romaine and season with salt and pepper.
- Place on grill and cook for 1-2 minutes per side.
- Place cooked romaine on 2 plates and drizzle with dressing top with anchovies, cheese and or croutons. Enjoy!
Nutrition Facts : Calories 169.2, Fat 11.9, SaturatedFat 1.8, Cholesterol 5.7, Sodium 229, Carbohydrate 13.9, Fiber 6.8, Sugar 4.3, Protein 4.6
GRILLED CHICKEN AND ROMAINE WITH CAPER DRESSING
Grill the lettuce? Trust us, you'll make this dish again and again.
Provided by The Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.
- Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
- Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.
HEARTS OF ROMAINE CAESAR SALAD WITH GRILLED CHICKEN
From Cooking Light August 2008. Coddling the egg makes it creamy but does not heat it to 160 degrees, the temperature required to kill bacteria. Use a pasteurized whole egg if you have safety concerns. If the chicken is already prepared it makes a super quick meal. It took me more time because I was waiting for the ingredients to lose some of the chill of the refrigerator. I made the salad dressing as directed and we thought it had wonderful garlicky flavor and liked that it was not the thick and creamy type of dressing. In step 2 when I added the egg and lemon juice, my dressing did not become "thick". Not sure I understand what the directions mean there. I plated my salads and individually added ingredients and then dressing since I prefer that method.
Provided by GibbyLou
Categories Greens
Time 11m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place egg in a small bowl or coffee mug; cover with boiling water. Let stand 1 minute. Rinse egg with cold water; break egg into a small bowl.
- Combine pepper and next 3 ingredients (through garlic) in a mini food processor; process until minced. Add egg and juice; process 1 minute or until thick. Gradually add oil and 1 tbsp water, processing until blended.
- Combine croutons, lettuce, Lemon-Grilled Chicken Breasts, and egg mixture in a large bowl; toss gently.
- Divide salad evenly amount 4 plates. Sprinkle each serving with 1 tablespoon of cheese.
Nutrition Facts : Calories 271.2, Fat 10, SaturatedFat 2.5, Cholesterol 108.4, Sodium 519.3, Carbohydrate 18.8, Fiber 7.2, Sugar 3.9, Protein 28
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