Grilled Caesar Salad

In my travels last year I was in an airport and to pass the time I picked up a vegetarian magazine. I thought I had saved it, but unfortunately it has been misplaced. You see in was a recipe for a Grilled Caesar Salad. The concept was a clean and reinvented recipe that I couldn’t wait to try. It was even more than I thought it would be, and that is why I wish I had it today to give credit where it is deserved; but that will not stop me from remaking it again and again. Given that the weather is warming and grilling season has started it was time for this infamous salad to make an appearance for our dinner. You see you this recipe called for brushing slices of baguette with olive oil and grilling them till toasty; rubbing them with garlic, and then placing your dressing on top of it while resting a grilled half (or quartered) head of romaine above it all. This is one of those salads that requires a fork and knife and will amuse your taste buds to no end. I have adapted the dressing recipe considering the original one is MIA, but there are no complaints. Just as good, possibly better?!?! If you have never tried grilling lettuce you must give it a try – it will transform the way you look at a salad.

 

Grilled Romaine Caesar Salad (serves 4)

1 – 2 heads of Romaine Lettuce (depending on size), cut in ½ lengths wise and again ¼

1 baguette, sliced into ½ inch diagonal slices

1 – 2 cloves of garlic, halved

½ cup of grated Parmesan cheese, plus long slivers to top salad

½ cup of low fat or fat free Plain Greek Yogurt

2 – 3 tbsp of low fat Mayo

1 ½ tbsp of Dijon Mustard

Zest and Juice of 1 large (or 2 small) Lemons

Sea Salt and Black Pepper to taste

Olive Oil

First, wash and dry your romaine and set aside. Heat your grill to high and brush your baguette slices with olive oil, and do the same for all of your romaine.

Next, in a bowl whisk together you mayo, yogurt, Dijon mustard, lemon juice and zest. Season it with Sea Salt and Black Pepper. Fold in your grated parmesan and place in your refrigerator to chill and marinate together.

Then, when your gill is hot place your sliced baguette and romaine on it. Keep a close eye on it and keep rotating and turning them all until bread it toasty and romaine has a nice char on it while still keeping somewhat of its texture.

Finally, to assemble rub your toasted baguette slices with your garlic clove halves and place on your plate. Spoon a bit of your dressing onto your baguette slices, and then top with a piece of your charred romaine. Place your parmesan slivers over it all and sprinkle with Sea Salt, Black Pepper and dig in.