GRILLED CAESAR SALAD / GRILLED ROMAINE
Yes! The romaine is grilled to char and just wilt for yummy flavor! For a complete meal top with grilled chicken.
Provided by Rita1652
Categories Greens
Time 9m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill to medium high.
- Drizzle oil and lemon juice over romaine and season with salt and pepper.
- Place on grill and cook for 1-2 minutes per side.
- Place cooked romaine on 2 plates and drizzle with dressing top with anchovies, cheese and or croutons. Enjoy!
Nutrition Facts : Calories 169.2, Fat 11.9, SaturatedFat 1.8, Cholesterol 5.7, Sodium 229, Carbohydrate 13.9, Fiber 6.8, Sugar 4.3, Protein 4.6
GRILLED CAESAR SALAD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 3 to 5 servings
Number Of Ingredients 7
Steps:
- Preheat grill to medium heat.
- In a blender, combine the garlic, lemon juice and Dijon mustard. Drizzle in 3/4 cup olive oil to emulsify. Add the Parmesan and pulse.
- Gently toss the hearts of romaine in remaining olive oil and season with salt and pepper. Grill for 2 minutes, until grill marks appear and the romaine becomes wilted.
- Remove the lettuce to a cutting board and cut into 2-inch wide strips. Place in a bowl and drizzle with the dressing. Toss to coat and serve warm. Garnish with the shaved Parmesan.
GRILLED SIMPLE CAESAR SALAD
While the anchovies add a deeper flavor to the salad, feel free to omit them if you don't like fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Heat a cast-iron grill pan. Brush cut sides of the romaine with olive oil. Generously sprinkle with salt and pepper. Grill until charred and blackened in a few places, about 2 minutes.
- Place the lettuce pieces on a platter. Drizzle with olive oil, lemon juice, and shaved Parmesan. Garnish with anchovies, if desired.
GRILLED CAESAR SALAD
Learn how to make a restaurant-quality Grilled Caesar Salad with this how-to video. Made with romaine lettuce, KRAFT Classic Caesar Dressing, croutons and Parmesan cheese, this Grilled Caesar Salad will be a hit with your grill-out guests.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Place lettuce, cut sides down, on grill grate. Grill 3 to 4 min. or until lightly grill-marked on both sides, turning after 2 min.
- Cut lettuce pieces in half; place on platter.
- Drizzle with dressing; top with croutons and cheese.
Nutrition Facts : Calories 200, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
GRILLED CAESAR SALAD
This recipe, from Alan Ashkinaze of the now-closed Millesime in Manhattan, came to The Times in 2012. In his version of the classic Caesar salad, a light grilling enhances the flavor of the romaine lettuce, which is then brushed with a dressing brightened by lime juice. The whole thing is finished with Parmesan, toasted on the grill. It comes together quickly, and it's a perfect pairing for a rib-eye, served along with a deep red.
Provided by Sam Sifton
Categories salads and dressings
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the Caesar dressing. Put the minced garlic into a medium bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the egg yolks and the mustard, and begin to whisk them with the paste. Add a small stream of olive oil while continuing to whisk. Add more olive oil, whisking all the while, until the dressing begins to emulsify. Add the Worcestershire sauce, and continue to whisk until the dressing achieves a mayonnaiselike consistency. Add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. Set aside.
- Make the vinaigrette. Combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. Season to taste with salt and pepper. Set aside.
- Make the salad. Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these over a low fire for 15 to 20 seconds on each side, until they have a light goldenness, and remove to a platter. Using a pastry brush or a small spoon, paint the Caesar dressing over the lettuce, making sure to get dressing between the leaves. Return lettuces to edges of grill, sprinkle with Parmesan and cover for 30 seconds to allow the cheese to soften and toast. Remove lettuce to a platter, and drizzle with lime vinaigrette. Serve two pieces each, alongside a steak.
Nutrition Facts : @context http, Calories 829, UnsaturatedFat 66 grams, Carbohydrate 17 grams, Fat 82 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 14 grams, Sodium 1050 milligrams, Sugar 5 grams, TransFat 0 grams
MARINATED GRILLED CHICKEN CAESAR SALAD
Make and share this Marinated Grilled Chicken Caesar Salad recipe from Food.com.
Provided by Chris from Kansas
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first eight ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours.
- Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 12-15 minutes or until juices run clear, turning several times.
- Meanwhile, in a bowl, combine the romaine, croutons and tomatoes; add dressing and toss to coat. Divide among six salad plates.
- Slice chicken; arrange on salads.
GRILLED STEAK CAESAR SALAD
A tangy anchovy dressing coats this hearty Caesar salad. It's my version of a delicious dish offered at one of our finer restaurants. My quilting group really enjoys this salad, served with hard rolls and a fruit dessert. -Eleanor Froehlich Rochester Hills, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a blender, combine the first 9 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate., Grill steak, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., In a large bowl, toss the romaine, 1/3 cup Parmesan cheese and salad dressing. Divide among salad plates. Slice the steak; arrange steak and tomatoes on salads. Top with croutons and remaining Parmesan cheese.
Nutrition Facts :
GRILLED CHICKEN CAESAR SALAD RECIPE
Wow the crowds with this Grilled Chicken Caesar Salad Recipe. Yummy chicken and garlic toast make this Grilled Chicken Caesar Salad Recipe a keeper. Try it for lunch this weekend! They've never seen a Caesar salad like this one before.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 50m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Pour 2 Tbsp. dressing over chicken in shallow dish; turn to coat chicken with dressing. Refrigerate 30 min. to marinate.
- Meanwhile, heat grill to medium heat. Thread chicken onto 4 skewers. Grill 6 to 8 min. or until done, turning occasionally. Add bread to grill; cook 1 min. on each side or until toasted on both sides. Rub toast with garlic; brush with oil.
- Arrange toast and lettuce on platter; drizzle with remaining dressing. Top with chicken skewers and Parmesan.
Nutrition Facts : Calories 390, Fat 21 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g
GRILLED CAESAR SALAD
"This recipe is from my aunt. It's great when it's too hot to cook inside and you want something more than a typical salad. Plus, it whips up in minutes," says Debbie Clark of Northglenn, Colorado.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Prepare grill for indirect medium heat. In a small bowl, combine butter and garlic; let stand for 5 minutes. Brush over the cut side of each romaine half; lightly brush with 2-3 tablespoons salad dressing. , Grill, covered, for 3-4 minutes or until outer leaves begin to wilt and romaine is heated through, turning once. Coarsely chop romaine, discarding cores. , Transfer to a salad bowl. Sprinkle with croutons and cheese. Serve with remaining salad dressing.
Nutrition Facts : Calories 253 calories, Fat 22g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 556mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED CAESAR SALAD
Caesar salad (see following recipe) is not a traditional Italian recipe, and the grilled Caesar salad seems to be a recent phenomenon. Nino Germano, the presiding chef-owner at La Scala in Baltimore, told us how, purely by accident, he invented the grilled Caesar salad. During a busy evening in the kitchen, a cut head of young romaine lettuce fell on the grill. Nino, a frugal padrone, set it aside, and when the evening was over and it was time to have his dinner, he decided to dress that grilled romaine as he would a regular Caesar salad. And so the recipe was born.
Yield serves 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Preheat a stovetop griddle that fits over two burners over medium-high heat. Scatter the bread cubes on a baking sheet, toss with 2 tablespoons of the olive oil, and toast in the oven, or scatter and toast on the griddle, until crisp throughout, about 6 to 8 minutes. Set aside to cool.
- Combine the egg yolk, garlic, anchovies, vinegar, lemon juice, and mustard in a mini-food processor. Process until smooth, scraping down the sides of the work bowl as needed. With the processor running, pour 4 tablespoons olive oil through the feed tube to make a smooth dressing. Season with the salt and pepper.
- Drizzle the romaine hearts with remaining 2 tablespoons olive oil, brushing all over to coat evenly. Lay the romaine on the grill pan, cut side down. Grill just until marked and slightly wilted, about 2 minutes.
- Arrange the grilled romaine on a platter. Drizzle most of the dressing over them, sprinkle on the grated cheese and croutons, and then drizzle the remaining dressing on top. Use a vegetable peeler to shave slivers of Grana Padano or Parmigiano-Reggiano all over the top of the salad.
GRILLED CAESAR SALAD
Categories Salad Blender Cheese Dairy Egg Fish Garlic Leafy Green Side Backyard BBQ Grill/Barbecue Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.
- Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
- Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.
- Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.
- Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.
- Toss salad with just enough dressing to coat and serve immediately.
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