GRILLED CEASER SALAD RECIPES

GRILLED CAESAR SALAD RECIPE - NYT COOKING

Grilled Caesar Salad Recipe - NYT Cooking image

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

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 clove garlic, peeledand minced
4 anchovy fillets, rinsed and minced
3 egg yolks
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
1 tablespoon Worcestershire sauce
1 tablespoon red-wine vinegar
Kosher salt and freshly ground black pepper to taste
1 tablespoon lime zest
1 lime, juiced, approximately 2 tablespoons
1 tablespoon white balsamic vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
1/2 cup grated Parmesan cheese

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//schema.org, Calories 829, UnsaturatedFatContent 66 grams, CarbohydrateContent 17 grams, FatContent 82 grams, FiberContent 8 grams, ProteinContent 12 grams, SaturatedFatContent 14 grams, SodiumContent 1050 milligrams, SugarContent 5 grams, TransFatContent 0 grams

GRILLED CAESAR SALAD RECIPE | MYRECIPES

Grilled Caesar Salad Recipe | MyRecipes image

Grilling lettuce gives it a hint of smokiness and lends the leaves crisp-tender contrast. Toasted garlic bread stands in for croutons.

Provided by Ivy Manning

Total Time 25 minutes

Yield Serves 10

Number Of Ingredients 12

Ingredients

10 (1/2-ounce) slices diagonally cut French bread (about 1/4 inch thick)
Cooking spray
3 garlic cloves, divided
7 canned anchovy fillets, rinsed, drained, and divided
¼ cup fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon freshly ground black pepper
¼ teaspoon salt
1 large pasteurized egg yolk
¼ cup extra-virgin olive oil
3 romaine lettuce hearts, cut in half lengthwise (about 24 ounces)
½ ounce Parmigiano-Reggiano cheese, shaved (about 1/3 cup)

Steps:

Preheat grill to high.
Coat bread slices with cooking spray. Place the bread on grill rack coated with cooking spray; grill for 1 minute or until golden, turning once. Remove bread from grill. Cut 1 garlic clove in half; rub both sides of bread with cut sides of garlic clove. Discard clove.
Pat anchovy fillets dry with a paper towel. Combine remaining 2 garlic cloves, 2 anchovy fillets, juice, mustard, pepper, salt, and egg yolk in a blender; process until smooth. With blender on, add oil, 1 tablespoon at a time; process until smooth.
Place lettuce, cut sides down, on a grill rack coated with cooking spray; grill 2 minutes. Turn; grill 1 minute. Remove from heat; coarsely chop lettuce. Place lettuce in a large bowl; drizzle with dressing, tossing gently to coat.
Cut remaining 5 anchovy fillets in half lengthwise. Arrange about 3/4 cup salad on each of 10 plates; top each serving with 1 bread slice and 1 anchovy half. Sprinkle each serving with about 1 1/2 teaspoons Parmigiano-Reggiano.

Nutrition Facts : Calories 118 calories, CarbohydrateContent 10.5 g, CholesterolContent 25 mg, FatContent 7 g, FiberContent 1.2 g, ProteinContent 3.6 g, SaturatedFatContent 1.2 g, SodiumContent 290 mg

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