Receta Meatless Monday! Grilled Caesar Salad
I
would like to start out by saying that this picture absolutely does not do this
dish justice. I loved the Grilled Caesar Salad and to be quite honest with you,
I have never liked Caesar salad, ever. My husband loves it but we
don't ever have it at home because I've never tried one I liked. I ran across
this recipe and figured I like all of the ingredients in it so there's no
reason I shouldn't like it. Makes sense, yes? So we gave it a whirl...
I
am so glad we tried this and it's super quick and easy, especially if you're
already grilling other food on the grill so it's already hot. There is a lovely
smoky flavor to the grilled lettuce that complements the Parmesan cheese so
well. Some of you are probably wondering what the purple on the plate is. It is
purple potatoes (also known sometimes as Peruvian potatoes) from our local
farmers market, they also have blue sweet potatoes, which are delicious if I
may say so. I love going to the farmers market because you never completely
know what you will find from week to week.
My favorite thing at the farmers market isn't actually the
vegetables most of the time, it's the sweets. Surprise huh? :) There's a vendor
called Monuts Donuts
that sells their donuts at farmer's markets and from a bicycle. I've only had
one donut from there, a ginger donut with a green tea glaze, but I loved it and
am excited to go back for more. Obviously, I don't get to the farmers market as
much as I would like but that might be okay because otherwise I would be eating
doughnuts all the time...
So, now that I've gone completely off topic we should probably get
back to the grilled salad at hand.
Grilled Caesar Salad
Serves 2
Ingredients:
- - vegetable oil, to brush grill
- - 1 ¾ tablespoons nonfat plain Greek yogurt
- - 1 tablespoon lemon juice, divided
- - 1 ½ teaspoons low-fat mayonnaise
- - 1 ½ teaspoons Dijon mustard, divided
- - ½ teaspoon vegetarian Worcestershire sauce
- - 1 ½ tablespoons grated Parmesan cheese
- - 1 tablespoon olive oil
- - 1 romaine heart, halved
- - Parmesan curls, if desired
Directions:
1. Brush grill grates with oil, and preheat grill to medium.
2. Whisk together yogurt, 1 ½ teaspoons. lemon juice, mayonnaise,
½ tsp. mustard, and Worcestershire sauce in bowl. Stir in 1 ½ tablespoons
Parmesan; season with pepper, set aside.
3. Whisk together olive oil, remaining 1 ½ teaspoons lemon juice,
and remaining 1 tsp. mustard in separate bowl. Brush oil mixture over romaine
halves. Grill 6 minutes, turning once, or until brown around edges. Transfer to
platter.
4. Drizzle the romaine with the dressing. If desired, top with
shaved Parmesan curls, serve immediately.
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