Grilled caesar salad

10

PREP TIME

10 min

TOTAL TIME

15 min

Makes

8 Servings

Grilled caesar salad

Grilled caesar salad recipe Photo by Roberto Caruso

Grill halved heads of romaine for a crisp and creamy caesar salad to start off your weekend BBQ.

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup finely grated parmesan
  • 1/3 cup lemon juice
  • 3 garlic cloves , minced
  • 1 tbsp light mayonnaise
  • 1 1/2 tsp Dijon mustard
  • 3 anchovy fillets , finely chopped, or 1 1/2 tsp anchovy paste
  • 1/2 tsp granulated sugar
  • 1/4 tsp Worcestershire sauce
  • 4 slices bacon , preferably low-sodium
  • 4 large heads romaine lettuce

Instructions

  • PREHEAT barbecue to medium. Whisk oil with parmesan, lemon juice, garlic, mayo, Dijon, anchovies, sugar and Worcester- shire in a medium bowl. Set aside.
  • HEAT a medium frying pan over medium- high. Add bacon. Cook until crisp, 4 to 5 min. Transfer to a paper-towel-lined plate. Crumble into pieces when cooled.
  • HALVE each head of romaine lettuce lengthwise, forming a boat shape. Oil grill and barbecue lettuce, cut-side down, with lid open, until grill marks form on the underside of the lettuce, about 1 min. Transfer to a large plate. Drizzle each lettuce boat with 2 tbsp dressing. Sprinkle with crumbled bacon. Serve immediately. Dressing will keep well, refrigerated, up to 3 days.

Nutrition (per serving)

  • Calories
  • 156,
  • Protein
  • 7 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 10 g,
  • Fibre
  • 8 g,
  • Sodium
  • 153 mg.
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