Recipe: Grilled Caesar Salad

You will never, in your life, eat lettuce this quickly.  This is one of my signature recipes – it never fails to wow, and it’s ridiculously easy to make.

Grilled Caesar Salad – serves 1 as a main course or 2 as an appetizer.

  • Juice of 1 lemon
  • 1 anchovy fillet, mashed, or 1 tsp anchovy paste
  • 1/2 tsp Dijon mustard
  • 3 Tbsp olive oil
  • 1 large romaine heart, sliced lengthwise
  • Shredded parmesan cheese

Dressing – combine the lemon juice, anchovy, mustard, and oil. Beat well.

Spray the romaine halves with olive oil and grill for 2-3 minutes on each side.

Remove from heat, chop, toss with dressing, and top with the parmesan.

Serve immediately.

The dressing is eggless, so it doesn’t get all goopy, and it soaks into the warm lettuce.  The cool lettuce in the middle provides crunch.  Have a little bread on hand, and you’re good to go!

Drink with a White Bordeaux, a lower-acidity Sauvignon Blanc, Gruner Veltliner, or White Rhone.


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