Description
Crisp and tender inside, charred and hot outside, this grilled Caesar salad is perfect for those nights when you can’t stand to be inside-and especially can’t stand to heat the oven or cook over the stove!
Ingredients
Scale
DRESSING:
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons mayonnaise
- 1 tablespoon Worcestershire sauce
- Juice of 1 lemon plus 1 lemon, halved to grill
- 1 to 2 garlic cloves, very finely minced or mashed to a paste
- 1/2 teaspoon anchovy paste, or to taste, optional
- 1/4 cup (1 ounce) freshly ground Parmesan, plus extra grated for topping
TO ASSEMBLE:
- 2 Romaine hearts, halved with core left intact
- 2 ounces cherry tomatoes, halved
Instructions
- For the dressing: Combine all of the ingredients in a medium mixing bowl and whisk until fully combined and emulsified. Taste for seasonings and adjust if necessary.
- Preheat a large grill pan or outdoor grill over high heat. Lightly drizzle the grill pan with olive oil and place the halved Romaine hearts and lemons, cut side down, on the grill. Cook for 1 to 2 minutes, until charred but not wilted. Remove from the grill to a serving platter. Drizzle with a little of the dressing and add freshly grated Parmesan and the halved cherry tomatoes on top. Place the grilled lemons around the platter and serve with the remaining dressing on the side.
Notes
Inspiration: Fully Grilled Caesar Salad on food52.com
- Category: Salads, Grilling