Smokey, slightly charred romaine spears with homemade Caesar dressing and melted Parmesan. Delightful served wedge-style or as a chopped chicken Caesar.
Total Time20 minutesmins
Servings: 4
Ingredients
Dressing
1clovegarlicpeeled and minced
6anchovy filletsrinsed and minced (or 1 tbsp, anchovy paste)
1tablespoonmayonnaise
2teaspoonsDijon mustard
½cupextra-virgin olive oil
2tablespoonscider vinegar
Kosher salt and black pepper to taste
Salad:
good quality olive oil cooking spray or 2 tablespoons extra-virgin olive oil
Basic Salad
3large heads romaine lettucetops and bottoms trimmed neatly, the heads cut lengthwise into quarters
½cupgrated Parmesan
Chicken Caesar Salad Option
2cupscooked, shredded chicken(I used rotisserie chicken)
1cuphalved cherry tomatoes
1/2cupsliced black olives
shaved Parmesan cheese
lemon wedges
Instructions
Heat grill to medium temperature.
Dressing
Dressing: Mash together minced garlic and anchovies in a small bowl or using a mortar and pestle. Transfer this mixture along with the rest of the dressing ingredients to a food processor. Season to taste with salt and pepper. Process until blended. Set aside.
Basic Salad
Spray all sides of the quartered romaine sections with cooking spray or drizzle with the olive oil. Grill 30 - 60 seconds on each side, just until starting to color. Brush dressing over the cut-side of the lettuce, making sure the dressing gets between the leaves. (Note - if desired, reserve a little dressing to drizzle onto the finished salad.) Sprinkle the lettuce with Parmesan and cover the grill for 1 or 2 minutes to allow the cheese to melt and the lettuce to soften further. Remove lettuce to a platter and serve.
Chicken Caesar Salad Option
Place spears on a cutting board and coarsely chop. Then arrange on plates and scatter with shredded chicken, tomatoes, olives, and shaved Parmesan. Drizzle with any remaining dressing and serve with lemon wedges.