Grilled Caesar Potato Salad Food

GRILLED CAESAR SALAD

Steps:

• In a medium bowl whisk together mayonnaise, lemon juice, anchovy paste, mustard, garlic, salt, and pepper.
• Slowly whisk in olive oil until a thickened dressing is formed. Add the parmesan cheese and whisk to combine.
• Cut romaine lettuce heads in quarters lengthwise leaving the cores intact. This will yield eight sections. If the lettuce head is small, keep it in halves.
• Brush olive oil on the cut sides of the lettuce. Lightly season with salt.
• Preheat grill over medium-high heat (350 to 400ºF). Carefully grease the cooking grates with tongs using a paper towel dipped in oil.
• Once the grates are hot, place the Romaine lettuce cut side down on the grill. Press the lettuce down so it creates direct contact with hot grates. Cook until lightly charred, 1 to 2 minutes.
• Flip to the other cut side and grill 1 to 2 additional minutes.
• Transfer grilled lettuce to serving plates.
• Drizzle with Caesar dressing and top with freshly cracked black, parmesan cheese, and croutons.

CAESAR POTATO SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 8 minutes. Drain and transfer potatoes to a baking dish. Drizzle olive oil over potatoes and season with black pepper.
• Bake in the preheated oven until tender, about 10 minutes.
• Mix potatoes, bacon bits, Caesar salad dressing, and green onions together in a bowl. Serve warm.

GRILLED CHICKEN CAESAR AVOCADO SALAD

Steps:

• Preheat a grill to medium high heat. Rub the chicken with olive oil, italian seasoning, and salt and pepper. Grill on each side 2-4 minutes until chicken is cooked and no longer pink. Slice the chicken and set aside.
• In a large bowl add the chicken, romaine, avocado, cherry tomatoes, croutons, shaved parmesan and toss. Serve with homemade asiago dressing or store-bought dressing.

CAESAR SALAD WITH GRILLED STEAK AND POTATOES

Steps:

• Sprinkle potatoes with 1/2 teaspoon salt; divide between two double thicknesses of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender, turning once. , Brush steak with 2 tablespoons dressing; sprinkle with pepper and remaining salt. Grill, covered, over medium heat for 22-26 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning once., Open foil carefully to allow steam to escape; transfer potatoes to a large bowl. Add cheese and remaining dressing. Thinly slice steak. Toss lettuce, onions and steak with potato mixture.

GRILLED CAESAR SALAD

Steps:

• 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.
• 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.
• 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.

GRILLED CAESAR STEAK AND POTATO SALAD

Steps:

• Heat gas or charcoal grill. Brush steak with 2 tablespoons dressing; sprinkle with 1/4 teaspoon of the salt and the pepper.
• Cut 4 (18x12-inch) sheets of heavy-duty foil. Generously spray half of one side of each foil sheet with cooking spray. Place 1/4 of potatoes evenly in center of each sprayed portion of foil. Generously spray potatoes with cooking spray; sprinkle with remaining 1/2 teaspoon salt. Fold unsprayed half of foil loosely over potatoes so edges meet; seal edges with tight 1/2-inch folds and fold again.
• When grill is heated, place packets on gas grill over medium-high heat or on charcoal grill over medium-high coals; cover grill. Cook packets 10 minutes, turning over several times. Place steak on grill with packets; cook 10 to 15 minutes longer, turning steak over once or twice and turning packets several times, until steak is desired doneness and potatoes are tender.
• In large bowl, toss cooked potatoes, cheese and 2/3 cup dressing. Cut steak across grain into thin slices. Divide potato mixture evenly onto serving plates; top each with steak slices and sprinkle with onions.

GRILLED CAESAR SALAD

Steps:

• Preheat a grill to medium-high heat.
• In a bowl, add the mayonnaise, Worcestershire, lemon juice, mustard, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper.
• Drizzle olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes. Brush the bread slices with olive oil and place on the grill. Cook until grill marks appear on both sides and the bread is crispy, about 5 minutes.
• Spread the sugar out on a small plate. Dip the cut sides of the lemons into the sugar. Place the lemon halves on the grill and cook until slightly charred and grill marked, 2 to 3 minutes.
• Cut the bread into bite-sized pieces. Place the romaine hearts, croutons and lemons on a wooden board and serve with the Caesar dressing.

CAESAR POTATO SALAD

Steps:

• In a large pot of salted water, cook the potatoes until tender. Drain. When cool enough to handle, cut in half, place in a large bowl with the onions and set aside.
• Cut the slices of prosciutto in half lengthwise. Place on a parchment lined baking sheet and bake in a 400°F oven until crispy. Remove and set aside.
• To make the dressing, combine the sour cream, mayonnaise, olive oil, garlic, Dijon mustard, anchovy paste, vinegar and Worcestershire sauce. Whisk until combined.
• Add the dressing to the potatoes. Toss well. Crumble half of the prosciutto and add to the salad along with the Parmesan. Toss again.

GRILLED ASPARAGUS CAESAR SALAD

Steps:

• To make Caesar dressing, combine yogurt, ½ cup cheese, 2 tablespoons milk, oil, Worcestershire, garlic, mustard and black pepper in a food processor or blender. Process until well combined. Add more milk for thinner consistency. Stir in lemon juice as last step.
• Toss asparagus in oil and grill over medium-high heat until slightly charred.
• Serve topped with Caesar dressing, croutons and ½ cup Parmesan cheese.

GRILLED CAESAR SALAD

Steps:

• Prepare grill for indirect medium heat. In a small bowl, combine butter and garlic; let stand for 5 minutes. Brush over the cut side of each romaine half; lightly brush with 2-3 tablespoons salad dressing. , Grill, covered, for 3-4 minutes or until outer leaves begin to wilt and romaine is heated through, turning once. Coarsely chop romaine, discarding cores. , Transfer to a salad bowl. Sprinkle with croutons and cheese. Serve with remaining salad dressing.

GRILLED CAESAR SALAD

Steps:

• Peheat your grill to medium high heat.
• Slice heads of romain lettuce in half lengthwise. Lay on baking sheet. Drizzle with olive oil and season with salt and pepper.
• Place romaine on grill cut side down. Grill for 2-3 minutes or until charred. Flip and grill an additionl 2-3 minutes.
• Remove from grill and drizzle dressing on top and top with Parmesan crisps.

GRILLED SHRIMP CAESAR SALAD

Steps:

• Combine ½ cup dressing and parsley together. Place shrimp in dressing mixture and let marinate for one hour.
• Spray the grill with non-stick spray and preheat to medium-high heat. Grill shrimp, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool.
• Divide the romaine among the plates; top each salad with grilled shrimp, croutons, Parmesan cheese and cherry tomatoes topping with reserved Caesar dressing to taste and black pepper.

GRILLED CAESAR POTATO SALAD

Steps:

• Parboil the potatoes for 10 minutes only.
• Drain and toss in a mixture of 1/2 cup olive oil mixed with 6 cloves of garlic chopped.
• Let sit 5 minutes in oil stirring frequently.
• Transfer potatoes to a Med- Low heated BBQ grill.
• (A Grilling basket works great for this) Retain bowl and remaining oil garlic mixture.
• Turn potatoes frequently and cook till golden brown and crisp and done.
• Remove and return to bowl in which the oil/garlic was in.
• Add Chopped bacon, onions and Caesar salad dressing.
• Toss and serve immediately.

WARM CAESAR POTATO SALAD

Steps:

• Boil potatoes in salted water until just tender, about 20 minutes. Drain and let cool slightly. Cut into cubes. Set aside.
• Tear lettuce into bite sized pieces and put in a large bowl. Set aside.
• In a large skillet, heat olive oil over medium heat and cook the garlic for 2 minutes. Stir in lemon juice, parsley, Worcestershire sauce, mustard and salt and pepper.
• Add in potatoes and cook over medium heat for 2 minutes, stirring constantly.
• Pour potato mixture into bowl with lettuce and toss. Sprinkle with Parmesan cheese and toss. Add croutons to individual salad plates, if desired.

GRILLED CAESAR SALAD WITH SUMAC CROUTONS RECIPE

Steps:

• Heat the over to 180C/Gas 4. To make the croutons: mix the oil and sumac in a large bowl. Toss through the bread and spread onto a baking tray. Cook for 10 mins then remove from the oven and set aside.
• Meanwhile brush a griddle pan with oil and heat over a medium heat. Once hot add the lettuce, cook each side until charred. Set aside and add the chicken to the pan. Cook for about 2 mins on each side until cooked through.
• To make the dressing: use an electric beater to whisk the yolk, crushed garlic , three of the anchovy fillets and 1/4tsp sea salt until thick. Slowly pour in the oil while mixing. Continue whisking until the mixture is thick. Finally mix in the mustard, parmesan, lemon juice and a grind of black pepper. Mix the chicken, lettuce and anchovies through the dressing. Arrange on the plate and scatter over the croutons and grated Parmesan.

GRILLED TOMATO AND CAESAR SALAD

Steps:

• For the salad: Heat a grill or grill pan over medium heat.
• Brush the tomatoes and romaine halves with olive oil and season with salt and pepper. Grill both, alongside the lemon quarters, until nicely marked on one side, 3 to 4 minutes. Flip and grill the other side until hot and grill-marked, about another 3 minutes.
• For the Caesar dressing: Meanwhile, add the anchovies to a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire sauce, garlic and lemon juice. Pulse on low speed for several seconds. Stop and scrape down the sides. With the blender running, drizzle the olive oil into the mixture in a small stream. Stop and scrape down the sides. Add the Parmesan, a pinch of salt and a generous grind of black pepper. Pulse until the ingredients are thoroughly combined. Transfer to a serving bowl.
• Place the tomatoes and lettuce on a platter. Squeeze over the juice from the grilled lemons and sprinkle over the shaved Parmesan. Serve with the Caesar dressing on the side.

CAESAR POTATO SALAD

Steps:

• In a large pot of salted water, cook the potatoes until tender. Drain. When cool enough to handle, cut in half or quarters and set aside to completely cool, or refrigerate.
• Place the prosciutto slices on a parchment lined baking sheet and bake in a 400 F. oven or toaster oven until crispy. Remove and set aside.
• To make the dressing, combine the Garlic Box Caesar dressing, yogurt, lemon juice, Dijon mustard and zest along with the Parmesan cheese. Whisk until combined.
• Add the dressing to the potatoes. Toss well. Crumble 4 of the prosciutto pieces and add to the salad.Stir to combine. Season with freshly cracked pepper and additional salt if needed.
• Place the potato salad in a large bowl, (or individual bowls) garnish with remaining slices of prosciutto and lemon wedges, and romaine leaves.

CAESAR POTATO SALAD WITH GRILLED RED ONION

Steps:

• Puree anchovies and garlic in small processor, scraping down sides of bowl occasionally. Add 2 tablespoons oil and next 4 ingredients; process until smooth. Add mayonnaise and pulse just to blend. Season dressing with salt and pepper.
• Prepare barbecue (medium heat). Cut onion into 1-inch cubes; thread onto metal skewers. Brush onion cubes with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill until lightly charred and soft, turning occasionally for even grilling, about 12 minutes. Cool. Remove onion cubes from skewers and place in large bowl. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Place potatoes in large pot. Add enough water to cover by 1 inch. Bring to boil. Reduce heat to medium-high and boil until potatoes are just tender, about 15 minutes. Drain; cool.
• Cut potatoes into wedges. Add potatoes and cheese to bowl with onion cubes. Pour dressing over potatoes; toss to coat. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Line large plate with romaine lettuce leaves. Spoon potato salad into center of lettuce and serve.

GRILLED CHICKEN CAESAR AVOCADO SALAD RECIPE

Steps:

• Preheat a grill to medium high heat. Rub the chicken with olive oil, italian seasoning, and salt and pepper. Grill on each side 2-4 minutes until chicken is cooked and no longer pink. Slice the chicken and set aside.
• In a large bowl add the chicken, romaine, avocado, cherry tomatoes, croutons, shaved parmesan and toss. Serve with homemade asiago dressing or store-bought dressing.