Let’s Try a New Recipe / Grilled Caesar Salad

Now that the weather is finally cool here, I’ve been drawn to the kitchen.

It’s been a while since I’ve posted a new recipe. Truth be told, I started a post a few weeks ago for the following recipe but my photos were horrible…seriously. But since I’m making this again tonight, and it’s one of my favorites, I thought I’d just go ahead and share it without photos. Trust me – it’s so good!

 

GRILLED ROMAINE W/SPICY CAESAR DRESSING – BOBBY FLAY

3 T mayonnaise

1 T Dijon mustard

2 teaspoons Worcestershire sauce

2 tablespoons red wine vinegar

1/4 small red onion, coarsely chopped

6 cloves roasted garlic (make earlier in the day and this whole recipe comes together really quickly. Place head of garlic on a piece of foil, drizzle with olive oil, scrunch foil around into a little package and roast for 45 minutes at 325 degrees. The soft, sweet garlic just squeezes out of its skin).

3 anchovies (I use anchovy paste)

1 chipotle in adobo (tip: you never use the whole can at once. Puree the contents of a can and place small amounts in an ice cube tray. Once frozen, pop them out into a freezer bag and there you go!)

2 dashes hot sauce

1 to 2 tablespoons honey

Salt and freshly ground black pepper

1/2 cup canola oil, plus more for brushing on the romaine

1/4 cup grated Parmesan, plus shaved Parmesan, for garnish

1 large head romaine lettuce, outer leaves removed, cut in half from tip to root (I use romaine hearts, cut in half, one per person. It’s important to keep the root so the lettuce stays in one piece).

 

  1. Place mayonnaise, mustard, Worcestershire, vinegar, onion, garlic, anchovies, chipotle, hot sauce, honey and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Add the Parmesan and blend a few seconds longer.
  2. Heat grill to high.
  3. Brush romaine with oil and season with salt and pepper; place on the grill cut-side down and grill for 30 to 40 seconds or until slightly charred. Arrange lettuce on large platter, drizzle with the dressing and garnish with shaved Parmesan. (For a complete meal, I add sliced grilled chicken to each serving).

YUMMO! 😉

 

 

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