Grilled Caesar Salad

Our family was blessed last week with a glorious bounty from our local CSA, Mountain View Farm.  Mountain View is one of the best CSA (Community Supported Agriculture) farms in our area and gives us a weekly bounty for our Mediterranean Diet recipes. It is well loved for the generous produce shares, sustainable and healthy growing methods and U-pick produce available to supplement your share. Don’t get me started on their perfect strawberries…

I count myself lucky to enjoy the delicious local produce that crops up in the fertile Connecticut River Valley. Our first share pick-up was quite ample and included three enormous heads of romaine lettuce.

I wondered what to do with all of this beautiful romaine that wouldn’t leave me with a feeling of salad exhaustion. Then I was inspired by the internet and social media foodie channels featuring grilled romaine. It’s the perfect dish for romaine to take center stage as a complete meal.

We grilled the romaine, covered it in a generous amount of Caesar salad dressing and served it with a few croutons. It made for a delicious, light and complete summer evening meal. Bonus: grilling romaine is simple and fast. The romaine turns out slightly charred while maintaining its crispness. A beautiful dish to behold.

Enjoy!

Photo Credit: Christine Dutton

Grilled Caesar Salad Mediterranean Diet Recipe

Grilled Caesar Salad

Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 4
Calories 327 kcal

Ingredients
  

  • 1 large eggs at room temperature
  • freshly squeezed juice of half a lemon
  • 1 clove  garlic, pressed
  • 1 tbsp. white wine or white balsamic vinegar
  • 1 1/2 tsp Worcestershire sauce
  • 4 oil packed anchovy filets, chopped finely
  • 3-4 dashes tabasco sauce
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1/4 tsp Aleppo pepper (optional)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated parmesan cheese
  • 2 hearts of romaine, each cut in 1/2 vertically, leaving stems attached
  • extra virgin olive oil
  • lemon juice
  • salt and pepper to taste
  • sourdough bread croutons
  • 2 tbsp. fresh parsley, finely chopped

Instructions
 

  • Bring water to a boil and boil eggs for two minutes. Run eggs under cold water.
  • In the meantime, combine the lemon juice, garlic, vinegar, Worcestershire sauce, anchovies, tabasco sauce, salt, pepper and optional aleppo pepper in a small bowl. Crack eggs and add yolk and whites to the dressing. Add olive oil slowly to the mix.
  • Grill romaine on medium high heat at 1-2 minutes for each side.
  • Plate each grilled romaine and cover with the dressing. Add a few croutons on top and sprinkle with parsley.

Nutrition

Calories: 327kcalCarbohydrates: 4gProtein: 8gFat: 32gSaturated Fat: 6gTrans Fat: 1gCholesterol: 57mg