Seared Romaine Spears with Caesar Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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In this fun incarnation of Caesar salad, grilling romaine with a light brushing of oil boosts its flavor while adding few calories. For the dressing, Kerry Simon ingeniously swaps in low-fat mayonnaise for egg yolks. Ingredients:
1/4 cup low-fat mayonnaise |
1/4 cup red wine vinegar |
4 cloves garlic |
1 tablespoon fresh lemon juice |
2 teaspoons dijon mustard |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon tabasco |
1/2 cup plus 2 tablespoons vegetable oil |
salt and freshly ground pepper |
10 hearts of romaine, halved lengthwise |
10 slices crusty peasant bread |
3 ounces parmigiano-reggiano cheese, shaved |
Directions:
1. Light a grill. In a blender or mini food processor, blend the mayonnaise with the vinegar, garlic, lemon juice, Dijon mustard, Worcestershire sauce and Tabasco. With the machine on, gradually add 1/2 cup of the vegetable oil until the Caesar dressing is creamy. Season with salt and pepper, cover and refrigerate.
2. Lightly brush the hearts of romaine with 1 tablespoon of the oil and season with salt and pepper. Grill over moderately high heat, turning once or twice, until lightly charred but still crisp, about 3 minutes.
3. Lightly brush the bread with the remaining 1 tablespoon of oil. Grill, turning once, until toasted, about 2 minutes.
4. Spread half of the Caesar dressing on a large platter. Arrange the grilled hearts of romaine on top and brush with the remaining dressing. Garnish with the cheese shavings and serve the grilled bread alongside.
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