Sunday, September 5, 2010

Grilled Caesar Salad

I know what you're thinking.  The first time I read the name of this recipe, I thought they forgot the 'chicken' too.  But there's no mistake.  The recipe I'll be sharing with you today is for a delicious Grilled Caesar Salad -- courtesy of the folks at Taste & Technique.  It couldn't be any simpler and it's super-tasty.  Let me know if you try this and what you think.  Enjoy!

Ingredients (serves 6):
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  •  1 large garlic clove cut in half
  • 6 oil packed anchovies
  • 3 tbsp. grated parmesan cheese
  • 1 tsp. red wine vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1 tsp. fresh lemon juice
  • Freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup water (or more, if needed to thin vinaigrette)
  • 3 hearts of Romaine lettuce
  • 1/3 cup pine nuts
  • 1/2 cup shaved Parmesan cheese



Directions:
  1. In a food processor, add garlic, anchovies, grated cheese, vinegar, Worcestershire, mustard, lemon, and pepper.  Process until fully blended and then scrape down the sides of the processor.
  2. With machine on, slowly add olive oil.  If vinaigrette is too thick, add a small amount of water.  Transfer to a bowl with a pastry brush.
  3. Adjust oven rack to top shelf and preheat boiler. 
  4. Trim ends of Romaine hearts leaving the core intact. Cut in half lengthwise and place on baking sheet cut side up. 
  5. Brush dressing over the lettuce making sure that it goes between the leaves.  Sprinkle pine nuts on top. 
  6. Set sheet pan on top shelf in the oven and cook for 4 - 6 minutes.  The lettuce will start to wilt and brown lightly.  
  7. Remove promptly from oven and sprinkle the Parmesan shavings on top. Serve warm.

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