Grilled Caesar Salad
Get your greens on with Dahlia;
Grilling season is finally here and I have never been so happy! If all truth be told, this is not only because food tastes more delish on the grill in my opinion, but also because it means the cooking in our household gets shared leaving me more time to make salad (I know, I’m a total salad dork). I have been wanting to make a grilled romaine salad for sometime, but every evening that I had time, the weather didn’t seem to be on my side. This week, it finally was! After thinking about many options–and trust me, there will def be more grilled romaine recipes this summer–I landed on a grilled caesar. I did a little research on a healthy dressing recipe, and all credit to the dressing goes to skinnytaste.com (aside from a little salt & pepper which I highly recommend). However, it is quite possible that adding the fried egg (I would have poached but I was impatient and hungry) to this dish totally reversed the “healthy”, but I just couldn’t resist. I found the dressing to be on the lemony side, so if that’s not your style of caesar, use ¼-½ the amount of lemon in the recipe. Gotta say that this salad was amazing. Def something that could easily be served at a dinner party and most certainly a meal in itself. We grilled up a few extra romaine hearts so I could have leftovers for lunch, but this could also be served as a chopped salad if making for a large party. The recipe below serves 2+ with a ton of leftover dressing. Hope you enjoy it as much as we did! Bon appetit!
- 1 bag organic romaine hearts, sliced in half with stems still attached
- 2 eggs
- 1/3 cup grated Parmigiano Reggiano
- 1/4 cup fresh lemon juice (1 lemon, juiced)
- 1 small garlic clove
- 1/2 tbsp Dijon mustard
- 2 anchovy fillets (more for salad topping is optional)
- 2 tbsp extra virgin olive oil
- 5 tbsp fat free Greek yogurt
- salt & pepper to taste
Dressing: In the bowl of a food processor add the cheese, the lemon juice (reserve 1-2 tsp of lemon juice of the lettuce), garlic clove, mustard, anchovies and salt and pepper to taste. Turn the machine on and let it run for 15 to 20 seconds. Add the oil and yogurt and let the machine run for another 15 seconds.
Romaine: Preheat grill. Drizzle romaine hearts with 1 Tbsp olive oil and remaining lemon juice. Place on grill and cook for 1-2 minutes per side.
Eggs: Once romaine has been pulled off the grill, fry eggs lightly keeping yolk runny.
Plate romaine and drizzle with dressing. Place egg on top. Add anchovies if desired. Serve and enjoy!