Grilled Caesar Salad
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1clove garlic, peeledand minced
- 4anchovy fillets, rinsed and minced
- 3egg yolks
- 2teaspoons Dijon mustard
- ¾cup extra-virgin olive oil
- 1tablespoon Worcestershire sauce
- 1tablespoon red-wine vinegar
- Kosher salt and freshly ground black pepper to taste
- 1tablespoon lime zest
- 1lime, juiced, approximately 2 tablespoons
- 1tablespoon white balsamic vinegar
- ½cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 2tablespoons extra-virgin olive oil
- 2heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
- ½cup grated Parmesan cheese
For the Dressing
For the Vinaigrette
For the Salad
Nutritional analysis per serving (4 servings)
846 calories; 83 grams fat; 14 grams saturated fat; 0 grams trans fat; 57 grams monounsaturated fat; 9 grams polyunsaturated fat; 17 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 14 grams protein; 1061 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
How is this "a variant"---it's a totally different salad that also uses Romaine but is otherwise completely unrelated.
My wife and I do a variant... hearts of romaine split lengthwise. Drizzle with olive oil and lightly grill split side down until slightly darkened. Dressing of olive oil, white balsamic vinegar, crumbled blue cheese. Dress the grilled hearts of romaine and sprinkle with grilled pancetta cubes.
I've made many grilled caesar recipes, but this one clearly shines. I was baffled with two dressings....why make a lime vinaigrette with a caesar dressing? But it works, and it works well. I only used about half the oil in the vinaigrette since we like ours on the acidic side, otherwise followed the recipe. It was outstanding! One tip....don't cut off the bottom of the romaine until after they come off the grill and they will stay together much better.
The Caesar dressing was tasty but this is not satisfying as a Caesar salad: an additional dressing to compete with the classic flavors, no crunchy buttery croutons, and a pretentious "look mommy I'm a chef now too mommy" substitution of lime for lemon? The author of this recipe could stand to grow up and eat better food before they try telling people how to make it.
@I'll Follow The Recipe Once WOW! MEOW, MEOW…WHY SO CATTY?? If ya don’t like it, don’t make it
Try cooking it in an iron skilllet on the stove top. Great, fast and clean.
Separating the dressing, used in grilling, and the vinaigrette, added at the table, might sound like a bright idea, but it didn't work. The recipe is WAY out of balance with too much fat and oil (3 yolks + 1-1/4 cups EVOO) to far too little acid (3 TBS vinegar + lime, or 4 if you count "white balsamic"). Even shorting the EVOO in the vinaigrette a little I couldn't taste any acid in the final dish.
Advertisement