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Recipes

Grilled Romaine Caesar Salad

Who says that grilling has to be saved for summer? With a coat and hat, there’s nothing to keep you from enjoying grilled romaine in the winter months. If folks in climes such as Michigan’s can grill in the snow, surely we Southerners can bundle up enough for the mere minutes it takes to toss some croutons and romaine halves on the grill. As an added bonus, you can happily munch away on our romaine lettuce without fear of the issues that has supermarket romaine in the headlines lately. 

Recipe for dressing adapted from: https://www.savoryexperiments.com/caesar-dressing-non-creamy/

Serves: 2
Prep Time: 10 mins
Cook Time: 10 mins`
Ready In: 5 mins
Ingredients
  • Dressing: 1/4 c extra virgin olive oil
  • Dressing: 1 TBSP apple cider vinegar
  • Dressing: 1/2 TBSP Worcestershire sauce
  • Dressing: 1 TBSP lemon juice
  • Dressing: 1/2 tsp Dijon mustard
  • Dressing: 1 garlic clove, finely minced
  • Dressing: 1 big pinch sea or kosher salt
  • Croutons: 1 c bread cubes (stale is ideal)
  • Croutons: 1 TBSP extra virgin olive oil
  • Croutons: 1/8 tsp garlic powder (optional)
  • Croutons: 1/4 tsp sea salt (or to taste)
  • Romaine: 1 head of romaine lettuce, root end left intact and leaves rinsed/dried as well as possible
  • Romaine: 2 tsp olive oil
  • Romaine: A sprinkling of fine-grained sea salt
  • Romaine: A few grinds of freshly ground pepper
Directions
  1. Dressing: Combine all ingredients above in a jar and shake well to emulsify. You'll have some leftover. This is a great marinade as well as a tasty dressing.
  2. Croutons: Preheat grill to medium-high heat.
  3. Croutons: Mix olive oil, garlic powder, and salt together.
  4. Croutons: Place bread cubes in a medium bowl and drizzle with oil mixture.
  5. Croutons: Toss bread until coated and grill in a grill pan or toast in a cast iron skillet on the grill. Set aside while your lettuce finishes up.
  6. Romaine: Preheat grill to medium-high or high (Grill temps can vary widely. You'll want to char the lettuce well without incinerating it.)
  7. Romaine: Cut cleaned and dry romaine heads lengthwise from root to tip.
  8. Romaine: Brush with olive oil on both sides and grill cut side down for 2-3 minutes, or until well charred.
  9. Romaine: Flip lettuce and grill for another 1-2 minutes.
  10. Romaine: Drizzle with dressing (you'll likely have some leftover) and top with grilled croutons. Serve either with a good knife to cut up the romaine halves at the table or chop before dressing and plating.

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