Boost your salads, lettuces and vegetables to a whole new flavor level by grilling them into smoky goodness. Below is one of my favorite twists on a classic salad recipe. Paired with a chilled glass of Chardonnay or Rose, this grilled Caesar salad is perfect for an al fresco party.
For more summer eats, visit Mindy's Meals on Heels Blog.
Prepared in 15 minutes or less
3 firm heads romaine lettuce
1/2 cup pine nuts, lightly toasted in oven
4 thick slices of ciabatta bread
1 clove garlic, peeled
Drizzle of extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar, plus more for dressing the salad
4 garlic cloves
4 anchovy fillets, chopped
1/3 cup extra virgin olive oil, or as needed
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
Freshly ground pepper
1 cup grated Parmigiano-Reggiano cheese, plus extra for shaving for garnish
To make the dressing, finely chop the garlic and anchovies in a food processor. Blend in the lemon juice, red wine vinegar, Dijon mustard and Worcestershire sauce. With the machine running, gradually blend in the oil. Season the dressing with salt and pepper. Set aside. (Dressing can be made one day in advance.)
Remove the darker outer Romaine leaves to expose the paler green center. Cut the Romaine lettuce heads in half lengthwise. Wash the leaves in a sink of cool water and drain well. Pat dry.
Heat grill pan or barbecue over medium-high heat.
Grill the Ciabatta slices. Place grilled bread onto serving platter and rub each toasted piece with a garlic clove. Drizzle with a touch of olive oil.
Next, place the Romaine lettuce halves with the cut sides face down on the heated grill. When the lettuce hearts begin to char, about 2 minutes per side, use a pair of tongs to gently flip them over.
Pile the grilled romaine atop toasted garlic ciabatta. Sprinkle the grated cheese and toasted pine nuts over the salad. Drizzle with enough dressing to evenly coat. Top off with shaved Parmigiano-Reggiano and serve immediately.