Grilled Caesar Salad

Grilledcaesar4

I love finding cooking inspiration at restaurants.

Whenever I eat out, I make mental notes of dishes that really stand out to me.

It doesn’t happen often but every once in awhile, I’ll come across something that really peaks my interest.

Today, I’m bringing you one of those restaurant-inspired dishes.

I had this Caesar salad as a side dish once and was so intrigued by the grilled romaine and the flavor it added. It was topped by big Parmesan shavings, thin, crispy flatbread, and a house made dressing that had a hint of lemon. YUM.

The flavor of that salad stuck with me and I just had to give it a try myself!

Grilledcaesar2

So here we are with a big ol’ plate of grilled Caesar salad.

Since I live in an apartment and don’t have a grill, I borrowed my dad’s. It was really nice having a co-griller. (Thanks, Dad!)

My family was around and got to sample the goods. It was fun for me to share it with them (and nice having people to help eat all the salad so I didn’t have a ton of leftovers). The grilled romaine was a hit!

Grilledcaesar

We’re not grilling the romaine to a charred crisp. I would just call it… flavor enhancement. We’re cutting the romaine in half and grilling each side for a few minutes. It’ll get slightly brown and a little wilted but not in a salad-left-in-the-fridge-too-long kind of way and the rib of the romaine leaves still have their crunch.

This was super fast to put together and could be a weeknight dinner if you added some chicken, shrimp, or other protein.

Grilled Caesar Salad; Recipe or Not

serving size: one head of romaine would be enough for a dinner salad for two if you add chicken, shrimp, or some kind of protein. As a side salad, it would probably be enough for 3-4 people. 

  • 1 head of romaine, cut in half
  • 2 slices of bread cut in half
  • Your favorite Caesar dressing
  • Grated Parmesan (about 1/4 cup)
  • Fresh cracked black pepper
  • Squeeze of lemon juice, optional
  • Several tablespoons of olive oil

The Prep: Rinse and pat dry the romaine halves. Lightly brush both sides of the romaine halves and bread with olive oil. Heat grill to medium heat and grill both sides of the romaine and bread for 4-5 minutes. The romaine should have some browning but not be burnt and the bread should be toasted and crispy. Gently cut up the romaine to bite size pieces and toss with the dressing, Parmesan, black pepper, and lemon juice. Enjoy with the grilled bread!

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