Grilled Romaine Salad with Chipotle Caesar Dressing

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As I’ve stated before, Caesar salad is one of my all time favorites and grilling anything in the summer is one of my favorites things to do.  So combining two of my favorites was a natural.  Grilling romaine quickly over high heat leaves wonderful char marks on the outside leaves and gives it a natural smokiness and the addition of grilled tomatoes along with the spiciness of the chipotles in the dressing compliment perfectly.  If you haven’t tried grilling lettuce, you’re in for a treat.  Enjoy!

I started by making the dressing.  I my blender I combined 5 garlic cloves, 1 canned chipotle chile, 1 tablespoon mayonnaise, 5 anchovy filets, 1 teaspoon worcestershire sauce, 1 teaspoon dijon mustard, 1 tablespoon fresh lemon juice and 1 tablespoon sherry vinegar.  I blended it until it was minced and with the motor running, I drizzled in 1/2 cup of olive oil until well combined.  I added 2 tablespoons grated parmesan, a pinch of salt and a few twists from the peppermill then blended to combine.  I transferred it to a bowl and refridgerated it for 1 hour.

In a small bowl I combined 1/3 cup olive oil, 2 smashed garlic cloves and 2 minced anchovies and set aside for the flavors to infuse the oil.

I sliced 3 small tomatoes in half and brushed them with the infused oil then grilled them over high heat for about 2 minutes.  When they were done I removed them and brushed a few slices from a baguette with the oil and grilled them on both sides for about 45 seconds/side.

I cut two hearts of romaine in 1/2, brushed with the infused oil and grilled them over high heat for about 2 minutes/side.  The outside got some nice char marks and the inside leaves stayed nice and crispy for some great contrast.  I cut the stem off the bottom of the romaine and then cut the leaves in half.  I cut the tomatoes in half and arranged both on two plates, drizzling with the dressing, some grated parmesan and topping with the grilled crouton.

And here’s the final result.  One word-Yum!  Enjoy!

 

Grilled Romaine Salad with Chipotle Caesar Dressing
 
Prep time
Cook time
Total time
 
This grilled salad has a wonderful smokiness but still remains crisp. The chipotle in the Caesar dressing adds just enough kick and enhances the salad beautifully.
Author:
Recipe type: Salad
Serves: 2
Ingredients
Dressing
  • 5 garlic cloves
  • 1 chipotle chile from a can
  • 5 anchovy filets
  • 1 tablespoon mayonnaise
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sherry vinegar
  • ½ cup olive oil
  • 2 tablespoons grated parmesan
  • pinch of kosher salt
  • few twists of pepper grinder
Anchovy Oil
  • ⅓ cup olive oil
  • 2 garlic cloves smashed
  • 2 anchovy filets minced
Salad
  • 2 hearts of romaine split down the middle in half
  • 3 small tomatoes cut in half
  • 2 small slices of French bread
  • Grated parmesan
Instructions
  1. Combine all the dressing ingredients except the oil, parmesan, salt and pepper, in a blender and run until it's well minced. With the motor running drizzle in the ½ cup olive oil until well combined scraping down the sides a few times. Add the 2 tablespoons parmesan along with the salt and pepper and blend quickly to combine. Transfer the dressing to a bowl and refridgreate for about an hour.
  2. For the anchovy oil combine the olive oil, garlic and anchovies in a small bowl and set aside to infuse the oil.
  3. Brush the tomato halves, the romaine halves and the bread slices with the infused oil. Heat your grill on high for 10 minutes.
  4. Grill the tomatoes cut side down for 2 minutes or until the get some grill marks then remove. Grill the bread slices for about 30-45 seconds on each side then remove. Grill the romaine on all sides for about 2 minutes per side or until the have nice char marks on the outside then remove.
  5. Cut the stems off the bottom of the romaine and cut the leaves across in half.
  6. Cut the tomatoes in half again(quarters).
  7. Arrange the romaine on two plates, divide the tomatoes among the plates, drizzle with some of the dressing, sprinkles with grated parmesan and top each with a grilled crouton.
Notes
Leftover dressing and oil can be kept up to 1 week in the refridgerator.

 

 

 

 

 

 

 

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