Grilled Caesar Salad (Patrick and Gina Neely) |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 3 |
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Ingredients:
2 garlic cloves |
3 tablespoons fresh lemon juice |
1 tablespoons dijon mustard |
3/4 cup, plus 3 tablespoons olive oil |
1/2 cup freshly grated parmesan, plus shaved parmesan for serving |
3 heads romaine hearts, sliced lengthwise in 1/2 |
salt and freshly ground black pepper |
Directions:
1. Preheat grill to medium heat.
2. 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.
3. 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.
4. 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.
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