Grilled Garlic Caesar 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.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine 1/4 cup Parmesan cheese, olive oil, anchovies, garlic, egg, lemon juice, red wine vinegar, Worcestershire sauce, mustard, salt, pepper, and horseradish in a blender; blend until smooth. Set dressing aside.
• Cook chicken on the preheated grill, flipping halfway through, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken when cool enough to handle.
• Place romaine lettuce in a large bowl and pour dressing over top; toss until completely coated. Top with grilled chicken, remaining Parmesan, and croutons.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Sprinkle chicken breasts with salt, pepper and garlic powder.
• Grill, covered, 4- 6 inches over medium heat or coals for 15 to 20 minutes, turning occasionally.
• Cut chicken into diagonal slices.
• Toss romaine, cheese, croutons, carrots and dressing together in a large bowl.
• Reassemble chicken breasts on top of salad.

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.

KNIFE AND FORK GRILLED CAESAR SALAD

Steps:

• Preheat grill for low heat and lightly oil the grate.
• Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil.
• Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool.
• Brush 2 cut sides of romaine quarters with remaining olive oil.
• Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool.
• Place a grilled romaine quarter, cut-side up, on top of a grilled baguette slice. Drizzle each with Caesar dressing and top with Parmesan cheese. Season with salt and black pepper.

GRILLED GARLIC CAESAR SALAD

Steps:

• For the dressing: Combine the yogurt, oil, lemon juice, mustard, anchovy and garlic in a blender with 3 tablespoons of water and blend until smooth. Add the Parmesan and pulse to combine, then season with salt and pepper.
• For the salad: Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until aromatic and golden, about 3 minutes. Remove the garlic. Brush the cut side of the lettuce with some of the garlicky oil.
• Add the bread cubes to the skillet with the remaining oil and cook, stirring often, until golden brown on all sides, about 5 minutes. Transfer to a bowl and season lightly with salt and pepper.
• Heat a large, double-burner grill pan over medium-high heat. Season the lettuce with salt and pepper. Grill the cut side of the lettuce until marked and just starting to wilt, about 3 minutes.
• Serve the lettuce and croutons drizzled with dressing and topped with Parmesan. Unused dressing keeps refrigerated in an airtight container up to 1 week.

GRILLED SHRIMP CAESAR SALAD

Steps:

• Preheat your oven to 350 degrees F. Toss the torn bread with the grated garlic, olive oil and a pinch of salt, distribute in a an even layer on a baking tray. Transfer to the oven to bake until lightly golden brown, about 10 minutes.
• In a large wooden bowl* whisk together the anchovy and grated garlic until a paste forms. Use the whisk to break up the anchovies. Next, add in the egg yolks, dijon mustard, Worcestershire and lemon juice then whisk to combine. *note: If you don't have a wooden salad bowl like this you can make the dressing in any large bowl just finely mince the anchovy and garlic before you get started.
• Next, begin slowly streaming in the neutral oil while whisking continuously until the mixture is thick, creamy, and pale yellow. Last, whisk in the parmesan cheese and a few generous turns of freshly cracked black pepper.
• Preheat a grill to medium-high heat. Toss the shrimp with the neutral oil and old bay seasoning. Grill the shrimp for 2-3 minutes per side.
• Prep your romaine lettuce. Trim off the root end. Discard any outer leaves that are wilted or blemished. Cut or tear the romaine into bite-sized pieces then transfer to a colander and wash, then spin dry in a salad spinner.
• Add the lettuce into the bowl with the dressing along with the croutons and toss until evenly coated. You really want to make sure the leaves are thoroughly coated in dressing. Divide the salad between plates, top with extra grated parmesan cheese, black pepper and 3-4 shrimp per salad.

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.

GRILLED CAESAR SALAD

Steps:

• Purée anchovies, garlic, oil, salt, and pepper in a blender until smooth.
• Prepare grill for direct-heat cooking over medium-hot charcoal (moderate heat for gas).
• Brush both sides of baguette slices with some of anchovy dressing, then grill bread, turning over occasionally, until toasted, 1 to 2 minutes. Add egg and lemon juice to dressing in blender and blend until emulsified, 1 to 2 minutes. Season with salt.
• Cut romaine hearts in half lengthwise, then grill, cut sides down, covered only if using a gas grill, until grill marks just appear, about 2 minutes. Cut romaine crosswise into 2-inch-wide strips and transfer to a bowl.
• Halve or quarter toasts and add to romaine along with Parmigiano-Reggiano.
• Toss salad with just enough dressing to coat and serve immediately.

GRILLED CAESAR SALAD

Steps:

• 1. Make the Caesar dressing. put the garlic and anchovy paste in bowl. use a whisk to mix and mash ingredients together to form a paste. Add the egg yolks and mustard. Begin to whisk into a paste. Add a small stream of olive oil whisking while pouring until it emulsifies. Add Worcestershire sauce and continue to whisk. until , mayonnaise consistency. Add vinegar and whisk to combine. Season with salt and pepper. Set aside.
• 2. Make the vinaigrette. Combine the lime zest, lime juice and vinegar and oil in another small bowl and whisk to combine. Season with salt and pepper. Set aside.
• 3. Make salad. drizzle the olive oil over quartered heads of lettuce. Lightly grill over low fire with no flame for 15 to 20 seconds on each side, until the have a light goldeness and remove to platter. Paint with Caesar dressing make sure to get between leaves. Return to grill and sprinkle with grated cheese and cover for 30 seconds to melt cheese. Remove to platter and drizzle with vinaigrette.
• Serve with grilled steak.