Sometimes you find the coolest things in the most unlikely places ~ such as this Grilled Caesar Salad recipe that I came across in the magazine section of The New York Times. (The preparation is much easier to tackle than taking on the Crossword Puzzle.) Considering Memorial Day is around the corner kicking off the season of “grilling and chilling” this is the perfect side to toss into your weekend menu. I added a couple of hard boiled eggs, cherry tomatoes and grilled bread (torn into bite size pieces) to make the dish a bit more colorful and substantial. Another option is to top with Rotisserie Chicken or Albacore Tuna and call it a light Sunday night supper after a relaxing day on the links, at the beach or by the pool.
Grilled Caesar Salad
For the dressing:
1 clove garlic, peeled and minced
4 anchovy fillets, rinsed and minced
3 egg yolks
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
1 tablespoon Worcestershire sauce
1 tablespoon red-wine vinegar
Kosher salt and freshly ground black pepper to taste
For the vinaigrette:
1 tablespoon lime zest
1 lime, juiced, approximately 2 tablespoons
1 tablespoon white balsamic vinegar
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
For the salad:
2 tablespoons extra-virgin olive oil
2 heads romaine lettuce, tops and bottoms trimmed neatly, the heads cut lengthwise into quarters
1/2 cup grated Parmesan cheese.
Preparation:
1. Make the Caesar dressing. Put the minced garlic into a medium bowl, and add the minced anchovies. Using a whisk, mix and mash these ingredients together until they form a paste. Add the egg yolks and the mustard, and begin to whisk them with the paste. Add a small stream of olive oil while continuing to whisk. Add more olive oil, whisking all the while, until the dressing begins to emulsify. Add the Worcestershire sauce, and continue to whisk until the dressing achieves a mayonnaiselike consistency. Add the red-wine vinegar, whisk to combine, then season to taste with salt and pepper. Set aside.
2. Make the vinaigrette. Combine the lime zest, lime juice, balsamic vinegar and oil in another small bowl, and whisk to combine. Season to taste with salt and pepper. Set aside.
3. Make the salad. Drizzle the olive oil over the quartered heads of lettuce. Lightly grill these over a low fire for 15 to 20 seconds on each side, until they have a light goldenness, and remove to a platter. Using a pastry brush or a small spoon, paint the Caesar dressing over the lettuce, making sure to get dressing between the leaves. Return lettuces to edges of grill, sprinkle with Parmesan and cover for 30 seconds to allow the cheese to soften and toast. Remove lettuce to a platter, and drizzle with lime vinaigrette. Serve two pieces each, alongside a steak. Serves 4. Adapted from Alan Ashkinaze, Millesime, New York.
Originally published with Grilled Caesar Salad
By SAM SIFTON, May 20, 2012
