Grilled Caesar Salads… with easy options for a complete meal and a bonus for watercress
Grilled Caesar Salads… with easy options for a complete meal and a bonus for watercress is a side dish that serves 2. Watching your figure? This gluten free and primal recipe has 776 calories, 13g of protein, and 74g of fat per serving. For $3.24 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe from Fountain Venue Kitchen requires dijon mustard, romaine lettuce, garlic, and options. From preparation to the plate, this recipe takes roughly 45 minutes. A few people made this recipe, and 94 would say it hit the spot. It is perfect for The Fourth Of July. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is excellent. If you like this recipe, you might also like recipes such as Sliced Grilled Portobello Mushroom Sorta-Caesar Salads, Roasted Corn Caesar Salads with Parmesan Greek Yogurt Caesar Dressing, and Secretly Healthy Red Velvet Whoopie Cakes (and the “Bonus” Meal!).
Servings: 2
Ingredients:
2 tablespoons Dijon mustard
1/2 cup extra virgin olive oil
2 cloves garlic, minced
3 tablespoons freshly squeezed lemon juice
Olive Oil
1/4 cup grated Parmesan cheese
2 heads of romaine lettuce, cut in half lengthwise *
Options for serving: additional grated Parmesan; hearty bread or croutons; chicken, salmon, or shrimp; anchovies
Equipment:
whisk
grill
pastry brush
Cooking instruction summary:
For the dressing: combine the lemon juice, Dijon, and garlic. Add the olive oil in a steady stream while whisking in constantly. Stir in the cheese. The dressing may be made in advance, covered, and refrigerated until serving. Stir or shake well before using.Preheat the grill to high heat. Lightly brush both sides of the romaine halves with olive oil or spray with an olive oil mister (Ive also brushed with the dressing). Place the romaine, face down, on the hot (uncovered) grill for 1-2 minutes or until light golden grill marks appear. Flip, and grill for another minute or two. Watch the romaine closely. The outside of the lettuce should be slightly caramelized while the insides are still cool and crisp.Remove from the grill, and brush the cut sides of each romaine half with the dressing. I like to use a pastry brush to work some of the dressing into the crevices. Sprinkle with a little extra Parmesan, croutons, or your favorite Caesar salad toppings. Serve immediately with extra dressing, to taste.
Step by step:
1. For the dressing: combine the lemon juice, Dijon, and garlic.
2. Add the olive oil in a steady stream while whisking in constantly. Stir in the cheese. The dressing may be made in advance, covered, and refrigerated until serving. Stir or shake well before using.Preheat the grill to high heat. Lightly brush both sides of the romaine halves with olive oil or spray with an olive oil mister (Ive also brushed with the dressing).
3. Place the romaine, face down, on the hot (uncovered) grill for 1-2 minutes or until light golden grill marks appear. Flip, and grill for another minute or two. Watch the romaine closely. The outside of the lettuce should be slightly caramelized while the insides are still cool and crisp.
4. Remove from the grill, and brush the cut sides of each romaine half with the dressing. I like to use a pastry brush to work some of the dressing into the crevices. Sprinkle with a little extra Parmesan, croutons, or your favorite Caesar salad toppings.
5. Serve immediately with extra dressing, to taste.
Nutrition Information:
covered percent of daily need
