Grilled Caesar Salad
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: 57mgSodium: 549mgPotassium: 252mgFiber: 2gSugar: 1gVitamin A: 5751IUVitamin C: 13mgCalcium: 195mgIron: 2mg
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