Grilled Caesar Salad

by Kevin H. on September 3, 2014 · 2 comments

 

Salad 2

I’ve seen so many Grilled Salad recipes, I just HAD to finally try it. I didn’t really understand what the point of it would be, honestly. I like salad cold. I like salad crispy. So why mess with a good thing and put it on the grill? Well, because I’m willing to try anything on the grill at least once.

Salad 4

It’s actually fairly simple. Patti made a homemade Caesar dressing, directly taken from Once Upon a Chef, which I brushed on the lettuce.  Then I grilled each piece over a low heat fire for a few minutes – very few minutes – as it burns easily. The dressing, by the way, is fantastic.  One that we will make.  Regularly.

Salad 3
After they were grilled, I brushed the remaining dressing on them and we put the rest of the salad together. That’s about it.

All in all, I would say it’s not good enough to do again, unless you just want to impress some guests, or have vegetarian friends and feel like grilling something. It’s good…enough remained crispy, combined with a little grilled softness…it was a different, tasty salad.  But it wasn’t good enough that I would take the time to do it again.

If you’re a salad lover, Grilled Caesar salad is worth a shot. If you could take it or leave it, then maybe you skip this one.  Either way, it was a fun experiment, and I always enjoy trying new things on the grill.

 

 

Salad 1

 

Grilled Caesar Salad

Prep Time: 10 minutes

Grilled Caesar Salad

Ingredients

    For Dressing
  • 2 minced garlic cloves
  • 1 tsp anchovy paste
  • 2 tbn freshly squeezed lemon juice
  • 1 tsp worchestershire sauce
  • 1 tsp dijon mustard
  • 1 cup of mayo (I used light and it was still yummy)
  • 1/2 cup grated fresh parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • For Salad
  • 2 heads of Romaine lettuce
  • Parmesan cheese for topping
  • Ceasar croutons for topping

Instructions

  1. Mix ingredients for dressing in a bowl together ahead of time. Let sit in refrigerator until you need to use it.
  2. Peel off each piece of lettuce. Wash and pat dry. Brush the dressing on both sides of the lettuce. Grill each side of the lettuce for maybe 2 minutes - just until it gets browned. Take off the grill and serve immediately.
http://www.extraordinarybbq.com/grilled-caesar-salad/

 

Leave a Comment

{ 2 comments… read them below or add one }

Alan Derr September 16, 2014 at 9:54 am

Kevin,
If you decide to ever try this again, try just splitting your heads of Romaine in half lengthwise. Brush with olive oil and season with sea salt and fresh ground black pepper. Grill on medium to medium high heat just until outer leaves are charred.
Also roast/grill up some red bell pepper and red onion.
Remove the Romaine from the grill, add sliced grilled red bell pepper and grilled red onion. Add your Cesar Dressing along with some fresh grated Parmesan.
By doing it this way, you get the best of both worlds. You get the charred lettuce leaves on the outside with wonderful grilled red bell pepper and red onion. But your inner leaves remain crisp and delicious.
Enjoy!
Alan Derr

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Kevin September 19, 2014 at 10:02 am

Thanks so much for the tips, Alan! I will definitely try your method!

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