grilled caesar salad
maybe it’s hoping the weather will turn nice enough to grill out soon – a sort of “make it and it will come” sort of mentality, but i’ve been craving a grilled caesar salad as of late. since however, the weather has NOT been nice lately here in rainy seattle, i decided to take things indoors and use my le creuset grill pan.
i have to admit that i am normally a bit lazy when it comes to making my own salad dressings, but caesar is one of the few that i will gladly make on my own because i have such a great recipe! i first used this recipe in culinary school, and have never forgotten it. it is such a light dressing, but still packs a powerful flavor punch, without the worry of a raw egg.
as spring and summer near, i wanted to pass along this stellar recipe to all of you so you can continue to enjoy the classic caesar as we head into the warmer months without feeling like you’re eating a heavy winter-y dressing!
makes 2 salads (but you will have leftover dressing)
1 head romaine lettuce
3 garlic cloves
2 T anchovy paste
juice of one large lemon
2 T dijon mustard
1/2 cup olive oil
1/4 cup parmesan shavings
heat grill or grill pan to medium-higher heat. slice the lettuce straight down the center, long ways so you have two halves, making sure to leave the root attached so it stays together. brush all sides of each half with olive oil. grill each side of the lettuce halves for about 3 minutes so you have good grill marks and the lettuce is a bit wilted.
for the dressing, throw the anchovy paste, lemon juice, dijon, and garlic into a food processor and puree until mixed well. slowly add in the 1/2 cup of olive oil as the processor is running to make sure the dressing emulsifies well. season with pepper (you most likely will not need any additional salt because of the anchovy paste).
to serve, cut the root off of each romaine half and place each on a plate. brush each half with the caesar and top with parmesan shavings to serve!
Today I am flying back to good old cincinnati for a few days! Since it’s a long flight and since Tomas had to drop me off at the airport early, I had to pack a bag of gluten free goodies to have on hand.
I made sure to have a hearty breakfast of eggs & udi’s toast witha glass of milk to start things off strong! Here is what I have in my bag of goodies to keep me nourished throughout my travel day…
Glutino’s pretzel sticks
Precut snack size cheddar cheese squares
Gd crackers with whole food’s cranberry tuna salad
A couple of zing bars
A salad with sautéed pork & the Caesar dressing from today’s post
A bottle of water to keep me hydrated
And last but not least, a glutino sesame bagel sandwich that I have included the recipe for below!
1 glutino sesame bagel
1 T butter
2 T cream cheese
2 rings of green bell pepper
1/4 cup roasted chicken
I have found that even better than toasting gluten free bagels, is to throw them on the griddle with a little bit of butter to let them soften up and get nice and golden-y brown!
I generally pop my frozen bagels into the microwave (gasp!) for about 30 seconds to soften them up just enough to be able to slice them in half.
Butter them up and then lay them face down onto a hot griddle until they are done to your liking.
Smear each bagel half with cream cheese, and top with the bell peppers and chicken! If you’re eating the sandwich right then and there, you could even heat up the chicken! And there ya have it… All five food groups in one yummy sandwich!