Recipe: Grilled Caesar Salad

Friday, April 24, 2009

Um, I've mentioned my recent obsession with grilling, right? To be honest this past week I have grilled at least one item each day. I know. It's a problem. But not really (at least my husband doesn't think so).

I've taken the plunge and have even begun grilling my salads. And I have to say... wow. Simple and fabulous. And, probably one-one hundredth the calories of a normal caesar. So, here it is...

Grilled Caesar Salad

Heart of Romaine (usually come bagged in a group of 3)
Olive Oil
Parmesan Cheese

Preheat grill. Take the heart of romaine and slice it lengthwise in two (from tip to root). Brush cut halves with olive oil. Place cut side down on the grill and let it sit for 2 minutes. Flip it over and let it sit for another minute more. You should see some charring and the outer leaves will wilt a little. Take it off the grill.

Cut the romaine into bite size pieces and place in a bowl. Toss in a touch more olive oil, throw in a handful of parmesan cheese and drizzle with lemon juice. Toss and serve. 

You can add croutons, toasted pine nuts, grilled chicken, whatever. The sky's the limit, but I like it plain and simple.

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