Thursday, June 19, 2014

Grilled Romaine Caesar Salad

First of all, thanks so much for all of the kind wishes on our new home. We're settling in nicely and the Type A in me can't let it rest until every little thing finds a place. We are by no means "done," but it's starting to feel like we actually live here.

On one of our many recent trips to the hardware store (seriously, I feel like we go daily), we had some priority shopping to do. A GRILL! We are now the proud owners of a genuine Weber grill and I know there is tasty stuff to come. You see, I grew up with a Weber-purist for a father, so I've been endlessly lectured on the true benefits of charcoal over gas. And there is no sense in trying to fight him on it, because your mouth is probably full.

I've never had a nice grill before, so this is seriously exciting. In Chicago we had a Craigslist gas grill, that while crappy, served us well. True story... when we bought the thing, it wouldn't fit in our car and the Husband pushed it home a mile. Have I mentioned he's the best?

But anyway, back to the grilling. We now have an awesome grill and I'm planning some awesome grilled stuff. First up? Grilled Romaine Caesar. You've surely all had a pitiful Caesar salad from you local fast-casual restaurant, but let me tell you, the real deal is so much better. And when you grill the romaine too? Yum!

I know... grilling lettuce sounds weird, but it gives this great smoky flavor and brings out the sweetness of your greens. The char gives you an extra bit of crunch too. 

Simply halve romaine hearts and pop on the grill when your chicken is almost done. I love to grill bread, instead of croutons too. Brings it all together.

Drizzle with homemade caesar dressing and enjoy immediately. I'm usually big on leftovers, but this is a recipe that is a night-of kind of thing. 

Grilled Romaine Caesar Salad
4 small boneless skinless chicken breasts (or just 2 if they're big)
2 hearts of romaine, halved lengthwise
1 clove garlic
2 teaspoons anchovy paste
1 egg yolk
Juice of 1 lemon
1/2 cup olive oil, plus 2 tablespoons
1/2 cup grated parmesan
salt and pepper
4 slices crusty bread

Preheat grill. Brush chicken with 1 tablespoon olive oil and season with salt and pepper. Grill over medium direct until internal temperature reaches 165 degrees (about 4-6 minutes per side). 

While chicken grills prepare dressing by combining garlic, anchovy paste, egg yolk, lemon juice, olive oil and parmesan in a food processor. Buzz until combined and season to taste with salt and pepper. 

Remove chicken from grill and allow to rest for 10 minutes before slicing. 

Brush bread with a bit of dressing on each side and grill for 1-2 minutes per side. Rub romaine hearts with remaining olive oil and grill for 1 minute, cut side down. 

Drizzle dressing over chicken and romaine and serve immediately with grilled bread. Enjoy!

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