Monday, April 27, 2009

Es sind nicht all Koche, die lange Messer tragen- German
(They are not all cooks who carry long knives)

As you all know, I am a big fan of the Caesar salad; and with the weather finally getting its proverbial head out of its proverbial ass, it's time to get our grill on!
I sumbit for your approval a most fantastic grilled Caeser salad. Yeah, I just said grilled. Don't give that look, I'm willing to bet one of my kids that you'll love it! (those who know me, know that means little, because I am a degenerate gambler-but, I digress)

(don't freak about the "process" it just seems like alot-soooo worth it!!)
Salad (serves 4)
1 md head Romaine lettuce (leaves about 8-9" long)*1
2 md cloves garlic, minced
1/4 cup extra virgin olive oil
1/4 tsp kosher salt

3 lg cloves garlic 4 canned anchovy fillets
3/4 cup mayonnaise 6 tablespoons Parm/Reggiano
2 tablespoons e.v.olive oil 1 tablespoon lemon juice
1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard
freshly ground black pepper

Prepare salad: Remove any old leaves, wash, shake dry (can be done ahead) If the leaves are especially wide slice in half.

In small bowl, whisk garlic, olive oil, and salt. Let stand 1/2 hour

To make dressing, process all in a food processor or blender till smooth.

Oil grill rack, arrange so its about 5" away from heat source. Use reserved garlic oil to lightly brush lettuce leaves. Grill about 2 minutes or so, till they get slightly brown. (slightly cooked but still holding their shape)
Arrange on plate, brush leaves w/salad dressing and then drizzle w/ more dressing. sprinkle w/cheese and fresh cracked pepper.

Perfect as a main course or dish. To die for with some crusty bread, but what isn't!

*1: you may want more than 1 head of lettuce (i tripled the recipe and could used 2 more heads, easy-it's that good)
*2: if you don't want the hassle of making homemade dressing, just use your favorite-i like Sal & Judy's Caeser, but hey....

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