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Lilly’s Table

 
 
Zucchini Soup
© Lillys-Table.com Photo of Grilled Caesar Salad
 

Tags: vegetarian Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Grilled Caesar Salad

from Grilled Caesar, Elote Corn, Fire & Ice Tomatoes & Zucchini Soup, the Week of September 8, 2013.
View the next recipe for this meal.

I will admit, when this grilling the salad craze started I was very hesitant to get on board. But, then I grilled endive and suddenly a heart of romaine was no longer safe. Plan to sear quickly at the last minute and serve while still hot with slightly charred edges.

Ingredients

  • 1 clove garlic, mashed and minced
  • 2 tablespoons lemon juice
  • 1 teaspoon dijon mustard
  • 1 teaspoon anchovy paste
  • ¼ cup greek yogurt
  • ¼ cup extra-virgin olive oil
  • ¼ cup grated parmesan cheese
  • 3 slices french bread, or tube of polenta
  • 1 head romaine lettuce

Serving Size: 2 People

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Preparation Instructions

Whisk the minced garlic, lemon juice, dijon mustard, anchovy paste or worcestershire sauce, and yogurt. Slowly drizzle in all but a tablespoon of the olive oil while whisking rapidly. Fold in the grated parmesan.

Heat a grill to medium heat. Spread a bit of the dressing onto the slices of bread or cut the polenta into slices and paint on each side. Sear the bread or polenta on each side until lightly golden. Remove from the heat, or move to a cooler place on the gril.

Trim the end tip of the head of lettuce off and then slice in half lengthwise.

Increase the heat on the grill and drizzle or rub a splash of olive oil all over the lettuce.

Sear quickly on each side, no more than 1-2 minutes.

Serve the half of the head of romaine to each diner. Cut the toast or polenta into smaller chunks. Drizzle with extra dressing and garnish with a sprinkle more Parmesan.