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Grilled Caesar Salad Recipe

   
 

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     Grilled Caesar Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   20

Ingredients
3 canned anchovy fillets, drained and finely chopped
2 to 2 1/2 tbsp. extra-virgin olive oil
1 tablespoon lemon juice
Salt and pepper
2 whole small Little Gem lettuce heads or 4 hearts of romaine
2 ounces manchego cheese, shaved into thin curls, with a vegetable peeler
1 lemon, cut into wedges
 

Instructions
1. Heat a grill to medium-high (450). With the flat side of a knife, mash the anchovies to a paste. In a small bowl, whisk together oil, lemon juice, anchovy paste, and salt and pepper to taste. 2. Keeping leaves attached to cores, cut lettuce heads in half lengthwise. Brush all over with 1 1/2 to 2 tbsp. anchovy dressing. 3. Grill lettuces, covered, turning once, until they are softened and streaked brown, about 8 minutes. 4. Place lettuces cut side up on a platter. Drizzle remaining dressing over lettuces and top with manchego. Serve with lemon wedges.


Originally Submitted
5/24/2014





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