Tuesday, January 21, 2014

Grilled Caesar Salad

With the "suddenly summer" that has graced Orange County these past few weeks, I have not only been enjoying some bikini/beach time in January but also hitting up that grill!  A dinner I was dying to try? Grilled Caesar salads baby!


I stocked up on organic romaine lettuce for my TH to BBQ while I whipped up a homemade dressing to mix up with those smoky leaves.  I decided to use a light recipe from Jaime Oliver for the dressing, it called for:

-1/3 cup light or non fat Greek yogurt
-2 mashed anchovy fillets
-1 garlic clove, minced
-2 tablespoons of fresh lemon juice
-2 teaspoons Worcestershire sauce
-2 tablespoons extra virgin olive oil
-1/4 cup Parmesan cheese
-Salt and pepper to taste

Before I started to make the dressing, I quickly and lightly brushed my washed romaine leaves with olive oil.  I then sent them out with me TH to grill right up.


He flipped them after just a few minutes and they were already golden brown.


As he grilled the first batch of leaves, I threw all the ingredients into a little mason jar and got to shaking!  I decided to shake instead of whisking in a bowl so that I was ready to store the left overs; plus I love any excuse to use a mason jar!


My dressing was turning out fabulous and my arm was feeling great with this mini workout I was having from all that shaking!


When the romaine was grilled, I threw on some thinly sliced (and oiled) bread bits for croutons.  I chopped up the lettuce, mixed it a bit of dressing and tossed it up to get all that delicious dressing evenly dispersed.  When it was looking absolutely divine, I peeled some apple for a sweet topper and added another sprinkle of Parmesan. BOOM! We were ready to eat!


Not only did we have a lovely and healthy meal on our patio, but I also had lots of dressing left over for dipping veggies the rest of the week, yummo!





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