Just tried this salad recipe and it might just become my new favorite - Grilled Caesar Salad 2 hearts of romaine, halved, rinsed, and dried Olive oil, for brushing Fine kosher or sea salt and freshly ground black pepper to taste Romano or Parmesan cheese shavings for garnish Caesar Dressing Croutons Directions: 1. Prepare a hot fire in a grill. 2. Brush the cut side of the romaine halves with olive oil and season with salt and pepper. Grill on the cut sides only until the leaves are browned and sizzled on the outside edges and the lettuce has great caramelized grill marks, 3 to 4 minutes total. 3. Place the halves on a platter or on 4 individual plates. Spoon the dressing over the cut sides and top with shaved cheese and croutons. Serve at once. Note - Make sure you cut, rinse, and dry the romaine at least 30 minutes for optimum grill marks and crispness. If too much moisture is in the leaves, the lettuce will steam and wilt. Set a double layer of kitchen towels on the counter and lay lettuce-cut-side down to drain. Use another dry towel to pat moisture off the top.
Posted on: Thu, 22 Aug 2013 23:12:52 +0000
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